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Publix Simple Meals

Tangy Ginger Pork with Autumn Rice

Tangy Ginger Pork with Autumn Rice
Total Time:
40 minutes

Cooking Sequence

  • Preheat oven; prepare rice through step 3 (15 minutes)
  • Prepare pork and begin to bake (10 minutes)
  • Complete rice and pork; serve (15 minutes)

Autumn Rice


2 teaspoons chicken base
2 cups boiling water
2 tablespoons unsalted butter
11 oz prediced butternut squash (about 2 cups)
1 shallot, finely chopped
1 tablespoon fresh sage, finely chopped
2 teaspoons minced garlic
1 cup jasmine rice
1/2 cup dried sweetened cranberries
1/4 teaspoon kosher salt


  1. Prepare 2 cups chicken stock following package instructions (using chicken base and boiling water). Preheat large saucepan on medium-high 2–3 minutes. Place butter in pan, then stir in squash; cook 3–4 minutes, stirring occasionally, or until butter begins to brown. Chop shallot and sage (leaves only).
  2. Add shallots and garlic to squash; cook 1 minute. Stir in rice; cook 1–2 minutes or until rice is toasted.
  3. Add sage, cranberries, salt, and chicken stock; bring to a boil. Cover and reduce heat to low; simmer 18–20 minutes or until rice is tender and liquid is absorbed. Let stand 5 minutes; fluff rice with a fork. Serve.

Tangy Ginger Pork


Nonstick aluminum foil
1 shallot, finely chopped
1 lime, for juice
3 tablespoons unsalted butter, divided
1 pork tenderloin (about 1 lb)
3 tablespoons fig preserves
1 tablespoon chicken base
1 teaspoon ginger spice paste


  1. Preheat oven to 425°F. Line baking sheet with foil. Chop shallot and squeeze lime for juice (1 tablespoon).
  2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place 1 tablespoon butter in pan, then add pork; cook 3–4 minutes, turning often, or until browned. Transfer pork to baking sheet (reserve pan for later use); bake 15–18 minutes or until pork is 145°F. Let pork stand 5 minutes to rest. Whisk preserves, chicken base, ginger, and lime juice until blended; set aside.
  3. Add shallots to same sauté pan; cook 2–3 minutes, stirring occasionally. Stir fig mixture into shallots and bring to boil. Remove pan from heat; whisk in remaining 2 tablespoons butter. Slice pork. Serve with sauce.

Aprons Advice

  • Complete your meal with steamed vegetables, fresh salad blend, dinner rolls, and apple pie for dessert.
  • Be sure to control the heat when making ginger sauce for Tangy Ginger Pork so that you don't over-caramelize the sugary glaze.

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Autumn Rice

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Tangy Ginger Pork

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Autumn Rice

CALORIES (per 1/4 recipe) 310kcal; FAT 6.00g; SAT FAT 3.50g; TRANS FAT 0.00g; CHOL 15mg; SODIUM 420mg; CARB 62g; FIBER 5.00g; SUGARS 16g; PROTEIN 4g; CALC 6%; VIT A 150%; VIT C 20%; IRON 4%

Tangy Ginger Pork

CALORIES (per 1/4 recipe) 250kcal; FAT 12.00g; SAT FAT 6.00g; TRANS FAT 0.00g; CHOL 80mg; SODIUM 570mg; CARB 13g; FIBER 0.00g; SUGARS 10g; PROTEIN 23g; CALC 2%; VIT A 6%; VIT C 10%; IRON 6%

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