Ingredients
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1
|
lb
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pork tenderloin
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|
|
|
salt and ground black pepper, to taste
|
|
1/4
|
cup
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dried cranberries
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|
2
|
Tbsps
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vegetable oil, divided
|
|
2
|
each
|
garlic, minced
|
|
1
|
Tbsp
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fresh ginger root, grated
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|
|
|
juice and zest of 1 large orange
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|
1
|
cup
|
Mahatma® Jasmine Rice
|
|
1
|
tsp
|
salt
|
Cooking Directions
Slice tenderloin in to 1-inch thick pieces. Place pieces between wax paper and pound gently to flatten into 1/2-inch thickness. Season with salt and pepper. Reserve. Place dried cranberries in a small dish and cover with hot water.
In a medium saucepan heat 1 tablespoon oil over medium heat. Add garlic and ginger and sauté 30 seconds. Add enough water to orange juice to measure 1 ½ cups. Add liquid to pan and bring to a boil. Stir in rice and salt. Cover, reduce heat and simmer 15 minutes, or until all liquid is absorbed.
Meanwhile, heat remaining oil in large skillet over medium-high heat. Sear pork medallions 2 minutes on each side. When rice is ready, drain water from dried cranberries and fold into rice along with 1 teaspoon orange zest.
Serve with pork.