Thursday, April 23, 2009

Apple-Rosemary Pork and Rice

1 1/2 cups apple juice
1 1/2 cups uncooked instant rice
2 teaspoons crushed dried rosemary leaves
2 teaspoons vegetable oil
3/4-pound pork tenderloin cut in 1/2 slices
1 medium onion, chopped
1 clove garlic, minced
1/4-cup apple jelly
1 large unpeeled red cooking apple, sliced

Heat apple juice to boiling in 2-quart saucepan. Stir in rice and 1 tablespoon of the rosemary; remove from heat. Cover and let stand until ready to serve, just before serving, fluff with fork.
Heat oil in skillet over medium heat. Cook pork, onion, garlic, and remaining 1 tablespoon rosemary in oil 6 to 8 minutes stirring occasionally, until pork is fully cooked. Stir in apple jelly and apple slices cook apple slices are tender. Serve over rice.

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