- 1 cup brown rice, raw
- 1 tablespoon olive oil
- 2 pound pork tenderloin
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper, ground
- 1 1/4 cup vegetable broth
- 3 medium apple
- 1 tablespoon vinegar, cider
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/2 tablespoon brown sugar
- 1 teaspoon cornstarch
- 1 tablespoon water
- 2 cup broccoli, florets
- Preheat oven to 375 degrees. Rice may be cooked now, according to package instructions, or you may wait until pork is in the oven.
- Heat oil in a large skillet over medium-high. Season pork with 1/2 teaspoon salt and 1/4 teaspoon of pepper. Add to hot oil and sear on all sides until browned, 8-10 minutes. Place pork into a baking dish and bake for 15-20 minutes. Check with a meat thermometer for a reading of 145 degrees. Once temperature has been reached, loosely cover with foil and allow to rest for 10-15 minutes.
- While pork is in the oven, add 1/2 cup broth to the same skillet. Heat over medium, scraping the brown bits from the bottom; heat for 2 minutes. Add 1 diced apple, remaining broth, vinegar, cinnamon, nutmeg, sugar, and remaining salt and pepper. Cook until mixture comes to a boil, then turn down heat and simmer for 6-7 minutes.
- Add cornstarch and cold water to a small bowl and whisk together until smooth. Add to skillet while stirring to avoid clumps. Continue stirring until thickened, 1-2 minutes.
- Steam broccoli.
- Slice pork and top with apple sauce. Serve with rice, the remaining sliced apples, and broccoli.
Calories: 571kcal | Carbohydrates: 60g | Protein: 52g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 148mg | Sodium: 778mg | Fiber: 6g | Sugar: 17g