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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.
35 min
35 min
6 servings

What You Need

cup  KRAFT Zesty Italian Dressing
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
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.

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.

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