Frozen cut green beans and instant white rice help make this delicious Mediterranean-style pork medallion recipe a weeknight-quick dish.
What You Need
Original recipe yields 4 servings
1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil, divided
1 cup frozen cut green beans
1 can (14 oz.) fat-free reduced-sodium chicken broth
2 cups instant white rice, uncooked
1 pork tenderloin (1 lb.), cut crosswise into 8 slices
1 tsp. dried rosemary leaves, crushed
1 cup chopped plum tomatoes (about 2 medium)
2 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
Heat 1/4 cup of the dressing in medium saucepan on medium heat. Add beans; cook 1 min. Stir in broth. Bring to boil. Reduce heat to medium-low; simmer 2 to 3 min. or until beans are crisp-tender. Add rice. Return to boil; cover. Remove from heat; let stand 5 min. or until liquid is absorbed.
Meanwhile, pound meat with meat mallet to 1/2-inch thickness; sprinkle with rosemary. Heat remaining 1/4 cup dressing in large nonstick skillet. Add meat; cook 4 min. on each side or until cooked through.
Place two of the meat medallions on each of four individual serving plates; top with the reserved liquid from skillet. Add tomatoes and cheese to rice mixture; stir. Serve with the meat.
Prepare as directed, adding 2 cups packed torn fresh spinach leaves to bean mixture along with the rice.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 44g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.