Spiced Pork Tenderloin and Brown Rice with Fruit and Pistachios

Name: Spiced Pork Tenderloin and Brown Rice with Fruit and Pistachios
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: 1 ½ cup Long-Grain Brown Rice (1½ cups long-grain brown rice); 1 ¾ tsp Table Salt (1¾ teaspoons table salt, divided, plus salt for cooking rice); ⅓ cup Dried Apricots (⅓ cup dried apricots, chopped); ¼ cup Golden Raisins (¼ cup golden raisins); 1 tsp Cumin Powder (1 teaspoon ground cumin); 1 tsp Ground coriander (1 teaspoon ground coriander); ½ tsp Black Pepper (½ teaspoon pepper); 2 pieces Pork Tenderloin (2 (1-pound) pork tenderloins, trimmed); 5 tbsp Extra Virgin Olive Oil (5 tablespoons extra-virgin olive oil, divided); ½ tsp Lemon (½ teaspoon grated lemon zest plus 2 tablespoons juice — up to 2); ½ cup Pistachios (½ cup shelled pistachios, toasted and chopped coarse)

Spiced pork tenderloins are roasted with a cumin-coriander rub and served sliced with brown rice studded with dried fruit and pistachios, all brightened with a lemon vinaigrette.

55 minAmerican

Servings4

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Steps

1Adjust oven rack to middle position and heat oven to 325 degrees. Bring 2 quarts water to boil in large saucepan over medium-high heat. Add rice and 1 teaspoon salt. Cook, stirring occasionally, until rice is tender, about 25 minutes. Drain rice and return to saucepan. Stir in apricots, raisins, and ½ teaspoon salt. Cover and set aside.
2Meanwhile, combine cumin, coriander, pepper, and 1 teaspoon salt in bowl. Pat pork dry with paper towels and sprinkle all over with spice mixture. Heat 1 tablespoon oil in 12-inch ovensafe nonstick skillet over medium-high heat until just smoking. Add pork and cook until well browned on all sides, 6 to 8 minutes. Transfer skillet to oven and continue to cook until pork registers 135 degrees, 6 to 12 minutes longer.
3Transfer pork to cutting board and let rest for 10 minutes. Whisk lemon zest and juice and remaining ¼ teaspoon salt and ¼ cup oil together in bowl. Stir pistachios and half of vinaigrette into rice. Slice pork. Serve with remaining vinaigrette.