This sweet and savory dish sets the tone for an effortless weeknight meal full of warmth, charm and cheer. Serve it over our one-pot easy Nutty Dried-Fruit Rice Pilaf
4 Tbs. maple syrup
4 Tbs. roasted garlic vinaigrette, like Marzetti
1 Tbs. chopped fresh rosemary
2 tsp. rubbed dry sage
2 pork tenderloins (1 1/4 lbs. each)
2 Tbs. olive oil
Heat oven to 425°F. In bowl, combine maple syrup, roasted garlic vinaigrette, fresh rosemary and dry sage until blended; set aside. Rub pork tenderloins with olive oil; season with salt and black pepper to taste.
In Dutch oven over medium-high heat, brown pork 3 min., turning occasionally. Pour maple syrup mixture over pork. Transfer to oven.
Roast pork tenderloins 15 min. or until done, basting twice. Let sit 5 min. before slicing. Arrange over rice pilaf on serving platter, if desired.
Active time: 5 min.
Total time: 30 min.
Per serving: Cal. 239 Pro. 29g Carb. 8g Fiber 0g Sug. 7g
Chol. 92mg Sod. 145mg Total fat: 9g Sat. 2g Trans. 0g
For Nutty Dried-Fruit Rice Pilaf:
1 3/4 cups low-sodium chicken broth
1 Tbs. olive oil
1 (6.6 oz.) pkg. toasted almond rice pilaf mix, like Near East
1/2 cup dried cranberries, raisins or other mixed dried fruit bits
1/2 cup dried apricots, diced
1/2 cup chopped scallions
2 Tbs. minced fresh parsley
In saucepot over high heat, bring chicken broth and olive oil to a boil. Stir in rice pilaf mix. Cover mixture and let simmer 18 min. or until done.
Stir dried fruit, scallions and parsley into rice mixture. Serve with pork.
Active time: 10 min.
Per serving: Cal. 206 Pro. 5g Carb. 36g Fiber 3g Sug. 11g
Chol. 0mg Sod. 362mg Total fat: 5g Sat. 0g Trans. 0g
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