Serves 4. Hands-on time: 15 minutes. Total time: 1 hour.
- 1 cup wild rice
- 1 tsp safflower oil
- 1 lb pork tenderloin
- 1/4 tsp sea salt
- 1/4 tsp fresh ground pepper
- 2 peaches: pitted and sliced into 1/2-in pieces
- 2 plums: pitted and sliced into 1/2-in pieces
- 1/4 cup unsweetened dried cherries, coarsely chopped
- 1/4 cup unsalted roasted pistachios: shelled and coarsely chopped
Preheat oven to 375F
1) Rinse rice under cold eater; drain. Combine rise with 2 cups of water in a medium pot over high heat and bring to a boil. Reduce heat to low, so liquid is at a bare simmer. Cover pot and simmer for 40 minuted. Remove pot from heat and keep covered for 10 minutes.
2) Meanwhile, coat a large ovenproof saute pan with oil and set out over medium-high heat. Season pork with salt and pepper. When pan is hot, sear pork for 2 minutes per side until brown. Add peaches and plums around seared pork and transfer to oven. Roast pork, peaches and plums for about 20 minuted, until a thermometer registers 145F. Remove from oven and let stand for 10 minutes.
3) Fluff rice and stir in cherries and pistachios. Slice pork. Divide rice mixture, pork, peaches and plums evenly among 4 plates.
Rachel's Thoughts: I used currants instead of cherries. I also skipped step 1 and just tossed the rice in my rice cooker after rinsing and it worked well. I also used the juices from the pan as 'gravy'.
Source: Clean Eating Magazine
