Curried Paillards Of Pork With Basmati Rice, Apricots And Pistachios

Total Time
45 minutes
Rating
4(10)
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Ingredients

Yield:Four servings

    The Rice

    • 1¾cups cold water
    • 1teaspoon salt, plus more to taste
    • 1cup basmati rice, well rinsed
    • ½cup dried apricots, chopped
    • Freshly ground pepper to taste
    • 2tablespoons coarsely chopped pistachios

    The Pork

    • 1pork tenderloin
    • 1¼teaspoons curry powder
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

385 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 49 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 31 grams protein; 656 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the water and 1 teaspoon salt in a medium saucepan over medium heat. Bring to a boil, add the rice and let the water return to the boil. Reduce to a simmer, cover and cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Stir in apricots and adjust seasoning with salt and pepper.

  2. Step 2

    While the rice is standing, slice the tenderloin into 8 equal pieces, using the thin end as 1 whole piece. Flatten each piece to almost ¼ inch. Rub the curry powder into the pork on both sides.

  3. Step 3

    Heat a large, heavy-bottomed nonstick skillet over medium-high heat until very hot. Add the pork and cook until the center is only slightly pink, about 1½ minutes per side.

  4. Step 4

    Mound the rice in the center of a platter and sprinkle with the chopped pistachios. Arrange the pork in a circle around the rice. Serve immediately.

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