Pork Medallions with Orange Cranberry Rice

Serves 4

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  • Jasmine Rice
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1 lb pork tenderloin
salt and ground black pepper, to taste
1/4 cup dried cranberries
2 Tbsps vegetable oil, divided
2 each garlic, minced
1 Tbsp fresh ginger root, grated
juice and zest of 1 large orange
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.