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Publix Simple Meals

Maple Roasted Pork Tenderloin With Mushroom Pilaf and Ratatouille

Servings:
Makes 4 Servings
Total Time:
50 minutes
Active Time:
50 minutes

Cooking Sequence


-- Prepare ratatouille through step 1 - 10 minutes


-- Prepare pork recipe through step 3 - 15 minutes


-- While rice comes to boil, continue ratatouille recipe - 5 minutes


-- Complete rice, ratatouille, and slice pork; serve - 20 minutes


Cooking Instructions

Maple Roasted Pork Tenderloin With Mushroom Pilaf

Ingredients

cooking spray

1 tablespoon olive oil

1 tablespoon maple syrup

2 teaspoons chopped garlic

2 teaspoons country-style Dijon mustard

1/4 teaspoon salt

1/4 teaspoon pepper

1 1/2 pounds pork tenderloin

1 (6-ounce) box long grain and wild rice

2 1/4 cups water

1 tablespoon butter

Steps

1. Preheat oven to 400°F. Coat 9- x 13-inch baking dish with cooking spray. Combine in medium bowl oil, syrup, garlic, mustard, salt, and pepper; mix well.

2. Cut pork tenderloin in half lengthwise, if more than 2-inches thick. Add tenderloins to mixture and turn to coat evenly. Place pork in baking dish; wash hands. Drizzle with any remaining marinade. Bake 30 minutes or until internal temperature of pork reaches 160°F. Use meat thermometer to accurately ensure doneness.

3. Combine in medium saucepan rice, seasoning (from rice), water, and butter; cover and bring to boil on medium-high heat.

4. Cover, reduce heat to low, and simmer 25 minutes or until water is absorbed. Fluff with fork before serving.

5. Slice pork diagonally into 3/4-inch-thick slices. Serve over rice.

Ratatouille

Ingredients

1/2 eggplant

1 small red bell pepper

1 medium zucchini

2 tablespoons olive oil

1 tablespoon chopped garlic

1 teaspoon oregano

1 (15-ounce) can crushed tomatoes (undrained)

salt and pepper, to taste

Steps

1. Rinse all vegetables. Cut eggplant in half lengthwise (reserve other half for another use). Cut pepper in half; remove and discard seeds. Cut eggplant, pepper, and zucchini into 1/2-inch cubes; set aside.

2. Preheat large sauté pan on medium-high 2-3 minutes. Add oil; swirl to coat. Add garlic; cook 1 minute.

3. Add diced vegetables and oregano; cook 4 minutes, stirring occasionally.

4. Stir in tomatoes (including liquid). Cover and reduce heat to low; simmer 15 minutes, stirring occasionally, or until desired tenderness. Season with salt and pepper; serve.

Aprons Advice

Ratatouille, served with the long grain and wild rice, makes a great vegetarian meal for two.

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Nutritional Information

Calories (kcal) 532; Total Fat (g) 18.5; Saturated Fat (g) 4.7; Cholesterol (mg) 107; Carbohydrate (g) 50.1; Dietary Fiber (g) 5.1; Protein (g) 42.9; Sodium (mg) 969; Potassium (mg) 505; Calcium (mg) 69; Iron (mg) 3.1

Maple Roasted Pork Tenderloin With Mushroom Pilaf

CALORIES (per 1/4 recipe) 412kcal; FAT 11g; CHOL 84mg; SODIUM 793mg; CARB 35g; FIBER <1g; PROTEIN 43g; VIT A 6%; VIT C 7%; CALC 5%; IRON 21%

Ratatouille

CALORIES (per 1/4 recipe) 129kcal; FAT 7g; CHOL 0mg; SODIUM 170mg; CARB 15g; FIBER 5g; PROTEIN 3g; VIT A 49%; VIT C 122%; CALC 6%; IRON 11%