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Publix Simple Meals

Tomato-Orange Pork with Yellow Rice Pilaf

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

Cooking Sequence

-- Prepare rice through step 1 (10 minutes)
-- Prepare pork, complete rice; serve (25 minutes)

Tomato-Orange Pork


4 cloves garlic, coarsely chopped

1 teaspoon fresh thyme, coarsely chopped

1 teaspoon fresh oregano, coarsely chopped

Zest/juice of 2 oranges

1 pork tenderloin (about 1 lb)

1/2 teaspoon adobo seasoning with pepper

1 tablespoon olive oil

1 (14.5-oz) can diced tomatoes (undrained)

1 cup reduced-sodium chicken broth

1/3 cup sliced, stuffed green olives


-- Chop garlic, thyme, and oregano.
-- Zest/grate orange peel (no white; 2 teaspoons); squeeze oranges for juice (1 cup).
-- Cut pork into 1-inch-thick slices; coat with adobo (wash hands).


1. Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan, then add pork; cook 3-4 minutes on each side or until browned. Remove pork from pan.
2. Add remaining ingredients to same pan and bring to a boil. Reduce heat to medium-low; simmer 3-4 minutes or until liquid has reduced by about one-half.
3. Return pork to sauce and reduce heat to low; cook 2-3 minutes, stirring frequently, or until pork is 145°F. Serve over rice.

Yellow Rice Pilaf


1 tablespoon olive oil

1 (8-oz) package low-sodium yellow rice

2 cups reduced-sodium chicken broth

1/2 cup frozen green peas

1 (2-oz) package slivered almonds


1. Preheat medium saucepan on medium-high 2-3 minutes. Place oil in pan, then add rice; cook and stir 1 minute. Add broth; bring to a boil.
2. Cover rice and reduce heat to low; simmer 18-20 minutes or until all liquid has been absorbed and rice is tender.
3. Fluff rice with a fork. Fold in peas and almonds, then cover; let stand 1-2 minutes to warm peas. Serve.

Aprons Advice

-- Complete your meal with fresh salad blend, crusty bread, and creme cake for dessert.
-- The peas in the rice do not need to be thawed. Adding the peas at the end of the recipe will keep their bright green color.

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Tomato-Orange Pork

CALORIES (per 1/4 recipe) 220kcal; FAT 7g; CHOL 60mg; SODIUM 810mg; CARB 13g; FIBER 2g; PROTEIN 24g; VIT A 10%; VIT C 80%; CALC 6%; IRON 8%

Yellow Rice Pilaf

CALORIES (per 1/4 recipe) 320kcal; FAT 10g; CHOL 0mg; SODIUM 230mg; CARB 49g; FIBER 3g; PROTEIN 10g; VIT A 10%; VIT C 20%; CALC 4%; IRON 15%

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