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Cook rice using package directions, omitting salt, margarine, and half the seasoning packet, for 8 minutes. Stir in broccoli; cover and cook for 3 minutes. Remove from heat and set aside, still covered.
Meanwhile, in a small bowl, whisk together jam and vinegar; set aside.
Heat a large, nonstick skillet over medium high heat. Remove from heat and spray with vegetable oil spray. Cook pork for 3 minutes. Turn pork over, sprinkle with rosemary, and cook for 3 minutes, or until lightly browned (pork won't be quite done). Remove from skillet.
Increase heat to high, and add blackberry mixture; bring to a boil. Boil for 1 minute; return pork and any juices to skillet. Cook for 1 minute; turn pork over and cook for 45 seconds.
To serve, put rice mixture on serving platter, top with pork, and spoon on remaining glaze.
Nutrional Values, per American Heart Association:
Protein 24 g
Carbs 46 g
Cholesterol 52 mg
Total Fat 8 g
Saturated 3 g
Polyunsat 1 g
Monounsat 4 g
Fiber 2 g
Sodium 442 mg
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AnnieBananie 5 years agoThe glaze gave the pork a nice sweet fruity taste, and since I like fruit on pork and chicken, this was right up my alley. Might even be better on chicken. By following the recipe, and only trying to cook up 1/2 the package, the water didn't get completely absorbed, and the broccoli was a bit mushy. Next time, I'll prepare the entire box of rice and just portion it out, and cook up some fresh veggies separately. [I posted this recipe.]