Aprons Simple Meals
Need a Meal for Tonight?
Tangy Ginger Pork with Autumn Rice
Shuffle Another RecipeIngredients
Autumn Rice:
– 2 teaspoons chicken base
– 2 cups boiling water
– 2 tablespoons unsalted butter
– 11 oz prediced butternut squash (about 2 cups)
– 1 shallot, finely chopped
– 1 tablespoon fresh sage, finely chopped
– 2 teaspoons minced garlic
– 1 cup jasmine rice
– 1/2 cup dried sweetened cranberries
– 1/4 teaspoon kosher salt
Tangy Ginger Pork:
– Nonstick aluminum foil
– 1 shallot, finely chopped
– 1 lime, for juice
– 3 tablespoons unsalted butter, divided
– 1 pork tenderloin (about 1 lb)
– 3 tablespoons fig preserves
– 1 tablespoon chicken base
– 1 teaspoon ginger spice paste
Instructions
Cooking Sequence:
- Preheat oven; prepare rice through step 3 (15 minutes)
- Prepare pork and begin to bake (10 minutes)
- Complete rice and pork; serve (15 minutes)
Autumn Rice:
- Prepare 2 cups chicken stock following package instructions (using chicken base and boiling water). Preheat large saucepan on medium-high 2–3 minutes. Place butter in pan, then stir in squash; cook 3–4 minutes, stirring occasionally, or until butter begins to brown. Chop shallot and sage (leaves only).
- Add shallots and garlic to squash; cook 1 minute. Stir in rice; cook 1–2 minutes or until rice is toasted.
- Add sage, cranberries, salt, and chicken stock; bring to a boil. Cover and reduce heat to low; simmer 18–20 minutes or until rice is tender and liquid is absorbed. Let stand 5 minutes; fluff rice with a fork. Serve.
Tangy Ginger Pork:
- Preheat oven to 425°F. Line baking sheet with foil. Chop shallot and squeeze lime for juice (1 tablespoon).
- Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place 1 tablespoon butter in pan, then add pork; cook 3–4 minutes, turning often, or until browned. Transfer pork to baking sheet (reserve pan for later use); bake 15–18 minutes or until pork is 145°F. Let pork stand 5 minutes to rest. Whisk preserves, chicken base, ginger, and lime juice until blended; set aside.
- Add shallots to same sauté pan; cook 2–3 minutes, stirring occasionally. Stir fig mixture into shallots and bring to boil. Remove pan from heat; whisk in remaining 2 tablespoons butter. Slice pork. Serve with sauce.
Aprons Advice:
- Complete your meal with steamed vegetables, fresh salad blend, dinner rolls, and apple pie for dessert.
- Be sure to control the heat when making ginger sauce for Tangy Ginger Pork so that you don’t over-caramelize the sugary glaze.
Nutrition Information
AUTUMN RICE:
CALORIES (per 1/4 recipe) 310kcal; FAT 6.00g; SAT FAT 3.50g; TRANS FAT 0.00g; CHOL 15mg; SODIUM 420mg; CARB 62g; FIBER 5.00g; SUGARS 16g; PROTEIN 4g; CALC 6%; VIT A 150%; VIT C 20%; IRON 4%
TANGY GINGER PORK:
CALORIES (per 1/4 recipe) 250kcal; FAT 12.00g; SAT FAT 6.00g; TRANS FAT 0.00g; CHOL 80mg; SODIUM 570mg; CARB 13g; FIBER 0.00g; SUGARS 10g; PROTEIN 23g; CALC 2%; VIT A 6%; VIT C 10%; IRON 6%
All of our Aprons Simple Meals recipes have a few things in common. They don’t take a lot of time to prepare. They’ve been totally tested, both by pro chefs and regular cooks, so you can be sure they’re accurate, easy to follow, and fabulous.
Based on:
Aprons Cooking Schools, Aprons Event Planning, Aprons Recipes, event planning, recipes,
