Ingredients
1-1/4 cups water1/4 cup unsweetened apple juice1 cup chopped peeled apple (about 1 medium)3/4 cup uncooked long grain rice1/4 cup raisins1/2 teaspoon ground cinnamon1/2 teaspoon salt, divided1 pork tenderloin (1 pound)1/4 teaspoon coarsely ground pepper1 tablespoon butter1/3 cup sugar-free maple-flavored syrup1 tablespoon Dijon mustard1/4 cup minced fresh parsley
Preparation
In a saucepan, combine the water, apple juice, apple, rice, raisins, cinnamon and 1/4 teaspoon salt. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed.
Meanwhile, cut pork diagonally into 3/4-in. slices; sprinkle with pepper and remaining salt. In a large nonstick skillet, cook pork in butter over medium heat until no longer pink. Remove and keep warm.
In the same skillet, combine syrup and mustard. Bring to a boil; cook and stir for 1 minute. Stir parsley into the rice. Serve pork over rice; drizzle with sauce.
