Curried Paillards Of Pork With Basmati Rice, Apricots And Pistachios

Ingredients

The rice:

• 1 ¾ cups cold water
• 1 teaspoon salt, plus more to taste
• 1 cup basmati rice, well rinsed
• ½ cup dried apricots, chopped
• Freshly ground pepper to taste
• 2 tablespoons coarsely chopped pistachios

The pork:

• 1 pork tenderloin
• 1 ¼ teaspoons curry powder

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    401 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 49 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 31 grams protein; 82 milligrams cholesterol; 655 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Place the water and 1 teaspoon salt in a medium saucepan over medium heat. Bring to a boil, add the rice and let the water return to the boil. Reduce to a simmer, cover and cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Stir in apricots and adjust seasoning with salt and pepper.
2. While the rice is standing, slice the tenderloin into 8 equal pieces, using the thin end as 1 whole piece. Flatten each piece to almost 1/4 inch. Rub the curry powder into the pork on both sides.
3. Heat a large, heavy-bottomed nonstick skillet over medium-high heat until very hot. Add the pork and cook until the center is only slightly pink, about 1 1/2 minutes per side.
4. Mound the rice in the center of a platter and sprinkle with the chopped pistachios. Arrange the pork in a circle around the rice. Serve immediately.

45 minutes