4-5 Large Carrots (cut into 1-inch chunks
1 Pork Tenderloin (1 1/4 lbs)
1 Large Navel Orange
1 tsp Extra Virgin Olive Oil
1 Small Red Onion (sliced)
1 Tbsp Dijon Mustard with Seeds
2-3 cups Quick Cook Brown Rice
In a glass pie plate combine carrots and 1/3 cup of water. Cover with vented plastic wrap and microwave on high 6-7 minutes or untiltender, stirring once. Meanwhile, cut pork crosswise into 1 1/4 inch thick slices. Press each slice with palm of hand to flatten slightly; season both sides with 1/4 tsp of salt and 1/4 tsp freshly ground black pepper. From orange, grate 1/2 tsp peel and squeeze 1/2 cup juice. Heat 12 inch skillet on medium-high until hot. Add oil, then pork in a single layer. Sprinkle onion slices in pan around pork; cook 4 minutes or until pork browns. Turn pork over and stir onion; cook 4-5 minuteslonger or until pork is barely pink in center. Transfer pork to plate, leaving onion in skillet. Add mustard and orange peel and juice to skillet; cook 1 minute, stirring occasionally. Meanwhile cook quick rice as label directions suggest. Divide pork, carrots and rice among 4 serving plates and spoon sauce over all.