Blackberry Pork With Mixed Rice And Broccoli Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place rice and water in a saucepan over medium-high heat and bring to a boil. Once the water is boiling, reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender.
• In a large bowl, mix together the cubed pork, rice and broccoli. Stir in the cream of celery soup and mayonnaise, then season with pepper and curry powder. Transfer to a 9x13 inch baking dish, and cover with aluminum foil.
• Bake for 45 to 50 minutes in the preheated oven, until evenly heated through. Remove the aluminum foil for the last 5 minutes in the oven.

Steps:

• In a medium saucepan, prepare the rice using the package directions, omitting the salt, margarine, and half the seasoning packet and cooking for 8 minutes. Stir in the broccoli. Cook, covered, for 3 minutes. Remove from the heat. Set aside, still covered.
• Meanwhile, in a small bowl, whisk together the blackberry spread and vinegar. Set aside.
• Lightly spray a large skillet with cooking spray. Cook the pork over medium-high heat for 3 minutes. Turn over. Sprinkle with the rosemary. Cook for 3 minutes, or until lightly browned (the pork won't be quite done). Remove from the skillet.
• Add the blackberry spread mixture to the skillet. Increase the heat to high and bring to a boil. Boil for 1 minute.
• Return the pork and any accumulated juices to the skillet. Cook for 1 minute. Turn the pork over. Cook for 45 seconds, or until slightly pink in the center. Serve the pork and glaze over the rice mixture.
• (Per Serving)
• Calories: 349
• Total Fat: 6.0g
• Saturated: 2.0g
• Trans: 0.0g
• Polyunsaturated: 1.0g
• Monounsaturated: 2.5g
• Cholesterol: 64mg
• Sodium: 444mg
• Carbohydrates: 45g
• Fiber: 3g
• Sugars: 20g
• Protein: 29g
• Dietary Exchanges
• 1 1/2 Starch
• 1 Vegetable
• 1 Carbohydrate
• 3 Lean Meat

Steps:

• SPRAY grill grates with no-stick cooking spray. Heat grill to 350 degrees F to 375 degrees F. Generously season tenderloin with salt and pepper.
• MIX blackberry jam, barbecue sauce and seasoning in a microwave-safe bowl. Microwave on HIGH 30 to 40 seconds; stir to blend.
• GRILL pork, turning occasionally, 16 to 20 minutes (or until thermometer reads 160 degrees F). Baste liberally with 1/4 cup blackberry barbecue sauce during last 5 minutes of cooking. Transfer tenderloin to platter, tent with foil and allow to rest for 5 minutes before slicing. Serve pork over brown rice, drizzled with additional sauce and sprinkled with chopped parsley, if desired.

Steps:

• Preheat the broiler. Place the pork on a rimmed baking sheet; season generously with salt and pepper. Mix 1 tablespoon olive oil, the grated garlic, paprika, oregano and 1 teaspoon Peppadew brine in a bowl; rub all over the pork and set aside 5 minutes. Broil the pork until lightly browned, about 8 minutes.
• Meanwhile, toss the broccoli, chickpeas, Peppadews, whole garlic cloves, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Remove the pork from the oven and flip. Spread the broccoli mixture around the pork. Continue broiling until a thermometer inserted into the pork registers 145 degrees F and the broccoli is lightly charred, 6 to 9 more minutes. Transfer the pork to a cutting board and let rest 10 minutes.
• Squeeze the broiled garlic cloves from their skins; finely chop. Combine the garlic with the remaining 2 tablespoons olive oil and 2 teaspoons Peppadew brine, the parsley, lemon zest and juice and a pinch of salt in a small bowl. Slice the pork and serve with the broccoli mixture. Drizzle the herb sauce on the pork.