Mix dressing, marmalade and chipotle peppers. Reserve 1/4 cup dressing mixture.
Grill meat, bell peppers and onions 10 min. or until meat is done (145ºF), turning occasionally and brushing with remaining dressing mixture for the last 2 min. Remove meat and vegetables from grill; let meat stand 5 min. Meanwhile, cut bell peppers into strips and onions into thinner wedges; place in medium bowl. Add reserved dressing mixture; toss to coat.
Cut meat into 6 pieces; place over rice. Top with vegetable mixture and sour cream.
How to Butterfly a Pork Tenderloin
Place meat on cutting board so one end is facing you. Holding a long knife parallel to the cutting board, carefully cut tenderloin horizontally in half, starting on one long side and cutting to about 1 inch from the opposite side. Open meat as you would a book; place between 2 sheets of plastic wrap. Pound meat gently with rolling pin to 1-inch thickness.
This flavorful low-calorie, low-sodium meal contains vitamin C from the colorful bell peppers.
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.