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Grilled Orange Chipotle Pork & Brown Rice

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Grilled Orange Chipotle Pork & Brown Rice recipe
photo by:
kraft
I substituted barbecue sauce for the Italian dressing, since that's what I had on hand. I also cooked this on the skillet instead of the grill. The combination of chipotle ...read more
posted by
RandomWhim
on 3/27/2011
time
prep:
20 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
2
Tbsp.  chopped chipotle peppers in adobo sauce
1
 pork tenderloin (1-1/2 lb.), butterflied
2
 each small green and red peppers, quartered
1
large onion, quartered
3
cups cooked brown rice
1/2
cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

Make It

HEAT grill to medium. Mix dressing, marmalade and peppers. Reserve 1/4 cup dressing mixture.

GRILL meat and vegetables 13 min. or until meat is done (160ºF), turning occasionally and brushing generously with dressing mixture for the last 2 min. Remove meat and vegetables from grill; let meat stand 5 min. Meanwhile, cut peppers into strips and onions into thinner wedges. Toss vegetables with remaining 1/4 cup dressing mixture.

CUT meat into 6 pieces; spoon over rice. Top with vegetables and sour cream.

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.
Substitute
Substitute KRAFT Original Barbecue Sauce for the dressing.
Variation Grilled Orange Chipotle Pork Fajitas
Omit the rice. Fill 6 warmed flour tortillas with the meat and vegetable mixture. Top with sour cream; roll up.
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