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
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Nutritional Information
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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. -
Four servings
Preparation
- 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.
- 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.
- 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.
- 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
Dining and Cooking