Ingredients
1 cup chicken broth1/4 cup uncooked brown rice4-1/2 teaspoons cornstarch2 tablespoons water1 can (8 ounces) unsweetened pineapple chunks, undrained1/2 cup 100% raspberry spreadable fruit2 tablespoons reduced-sodium soy sauce1/2 teaspoon garlic powder1/4 teaspoon ground ginger1 pork tenderloin (3/4 pound)
Preparation
In a small saucepan, bring broth and rice to a boil. Reduce heat; cover and simmer for 30 minutes or until rice is tender.
Meanwhile, in a small bowl, combine cornstarch and water until smooth; set aside. In a saucepan, combine the pineapple and spreadable fruit; cook and stir until spreadable fruit is dissolved. Stir in the soy sauce, garlic powder and ginger. Bring to a boil. Stir cornstarch mixture and stir into pineapple mixture; cook and stir for 2 minutes or until thickened. Keep warm.
Cut pork into 3/4-in.-thick slices. In a nonstick skillet coated with cooking spray, cook pork for 2-3 minutes on each side or until browned. Pour fruit sauce over meat. Reduce heat; cover and simmer for 10-12 minutes or until a thermometer reads 160°. Serve with rice.
