- 1 (6-ounce) package long-grain and wild rice
- 2pounds pork tenderloin, cut crosswise into 16 slices, each about 1-inch thick
- 2teaspoons pepper
- 2tablespoons margarine
- 1/4cup lemon juice
- 2tablespoons Worcestershire sauce
- 1tablespoon Dijon mustard
- 1tablespoon chopped parsley
- Cook wild rice according to package directions, omitting any oil and salt.
- Meanwhile, sprinkle pork slices with pepper.
- Heat margarine in a heavy skillet. Cook slices 3 to 4 minutes on each side until browned, working in batches in necessary. Remove to a serving platter and cover to keep warm. Add lemon juice, Worcestershire sauce and mustard to the skillet. Cook, stirring with pork juices, until heated thoroughly. Return pork to sauce. Serve pork and sauce over rice and sprinkle with parsley.
Recipe reprinted with permission from One-Dish Favorites (Holly Clegg, 1997). For more from Holly, follow along at her website, Trim & Terrific.
Nutritional Info *per serving
- Calories 487
- Fat 14.9g
- Saturated Fat 4.4g
- Cholesterol 134mg
- Sodium 746mg
- Carbohydrate 34.3g
- Protein 52.2g