- 1 cup brown rice, raw
- 2 pound pork loin
- 1 teaspoon salt
- 1 teaspoon black pepper, ground
- 1 tablespoon olive oil
- 1 tablespoon mustard, dijon
- 1 1/2 teaspoon ginger, ground
- 1 cup, halves Pears, canned
- 1 tablespoon butter, unsalted
- 2 cup carrots, baby
- Cook rice as directed on package.
- Heat broiler. Season pork with salt and pepper. In large skillet heat oil over high until it shimmers.
- Add pork to skillet. Cook for 3 minutes, turning once, or until browned on all sides.
- Place pork on a jelly-roll pan and broil for 7 minutes or until just cooked through. Remove and cover with foil to keep warm.
- Meanwhile, add the mustard and ginger to the skillet. Cook for about 30 seconds, until fragrant.
- Add the pear juice to the skillet. Cook about 3 minutes or until liquid has thickened enough to coat the back of a spoon.
- Add butter and swirl until melted.
- Slice pears. Gently stir the sliced pears into the pan and remove from heat. Add pork back to the pan, and turn to coat with the sauce. Let sit for 5 minutes.
- Serve pork with pears, sauce, rice and carrots.
Calories: 618kcal | Carbohydrates: 54g | Protein: 52g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 175mg | Sodium: 834mg | Fiber: 6g | Sugar: 11g