Main dishes

Grilled Orange Chipotle Pork & Brown Rice

Grilled Orange Chipotle Pork & Brown Rice recipe

photo by:kraft

Orange marmalade and chipotle peppers in adobo sauce give this grilled pork recipe flavor to spare. Luckily there's brown rice to soak up the overflow.

time

prep:

35 min

total:

35 min

servings

total:

6 servings

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What You Need

1/3

cup KRAFT Zesty Italian Dressing

1/4

cup orange marmalade

Tbsp. chopped canned chipotle peppers in adobo sauce

pork tenderloin (1-1/2 lb.), butterflied

each small green and red bell peppers, quartered

large onion, quartered

cups hot cooked brown rice

1/2

cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

Make It

HEAT grill to medium heat.

MIX dressing, marmalade and chipotle peppers. Reserve 1/4 cup dressing mixture.

GRILL meat, bell peppers and onions 10 min. or until meat is done (145ºF), turning occasionally and brushing with remaining dressing mixture for the last 2 min. Remove meat and vegetables from grill; let meat stand 5 min. Meanwhile, cut bell peppers into strips and onions into thinner wedges; place in medium bowl. Add reserved dressing mixture; toss to coat.

CUT meat into 6 pieces; place over rice. Top with vegetable mixture and sour cream.

GOYA is a registered trademark of Goya Foods, Inc.

Kraft Kitchens Tips

How to Butterfly a Pork Tenderloin

Place meat on cutting board so one end is facing you. Holding a long knife parallel to the cutting board, carefully cut tenderloin horizontally in half, starting on one long side and cutting to about 1 inch from the opposite side. Open meat as you would a book; place between 2 sheets of plastic wrap. Pound meat gently with rolling pin to 1-inch thickness.