Peppered Pork & Apricot Salad
- Place pork on a rack in a shallow roasting pan. Sprinkle the pepper evenly over pork. Roast in a 425 degree F. oven about 30 minutes or until a meat thermometer reaches 155 degrees F. Remove from oven; cover loosely with foil. Let stand for 10 minutes.
- Meanwhile, prepare rice mix according to package directions, adding dried apricots the last 5 minutes of cooking. Spread in a shallow baking pan and cool for 20 minutes.
- For dressing, in a small bowl combine salad dressing, green onions, and orange juice concentrate. In a large bowl combine rice mixture and peas; drizzle with dressing. Toss lightly to coat.
- Spoon rice mixture onto a large serving platter. Cut tenderloin crosswise into thin slices; arrange slices over rice mixture. If desired, garnish with fresh apricots. Makes 4 main-dish servings.
From the Test Kitchen
Roast pork and prepare rice mixture as directed. Chill in separate containers up to 24 hours. Remove pork and rice mixture from refrigerator about 30 minutes before serving. Prepare dressing and assemble salad as directed.
Nutrition Facts (Peppered Pork & Apricot Salad)
- Per serving:
- 356 kcal ,
- 6 g fat
- (2 g sat. fat ,
- 61 mg chol. ,
- 1056 mg sodium ,
- 50 g carb. ,
- 2 g fiber ,
- 25 g pro.