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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.
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
2
Tbsp.   chopped canned chipotle peppers in adobo sauce
1
 pork tenderloin (1-1/2 lb.), butterflied
2
 each small green and red bell peppers, quartered
1
large  onion, quartered
3
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.

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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