Ingredients:

• 1 lb. (454g) pork tenderloin
• 1/2 cup plus 2 Tbsp. (150mL) Mrs. Dash® Mesquite Grille 10-Minute Marinade, divided use
• 2 cups (480mL) quick-cooking (5 minute) rice
• 2 cups (480mL) water
• 1 large onion, for about 1 cup (240mL), coarsely chopped
• 1 medium green bell pepper, for about 1 cup (240mL), coarsely chopped
• 10 medium already peeled baby carrots, for about 1 cup (240mL) thin slices

Directions:

1. Trim any excess fat from the pork tenderloin and slice into 1/2 inch (1.75cm) square slices. Marinate in 1/2 cup (120mL) of the Mrs. Dash® Mesquite Grille 10-Minute Marinade in refrigerator for 10 minutes.
2. While the pork marinates, boil water in a 2-quart sauce pan. Add the rice. Reduce the heat to low, cover, and simmer for 5 minutes.
3. Spray a 12-inch, extra-deep non-stick skillet with cooking oil spray and place over medium heat. Place the pork in the skillet and discard the remaining marinade.
4. Add the carrots; stir and cook for 3 to 4 minutes. Add the pepper and onion and continue to stir for 3 minutes more or until the pork is cooked through and the vegetables are crisp-tender.
5. Add in the cooked rice and remaining 2 Tbsp. (30mL) of the Marinade and stir for one more minute. Serve immediately.

Recipe Summary:

Serves: 4

Serving Size: 10.3 Oz. (290.7g)

Prep Time: 10 min

Cook Time: 15 min

Nutritional Information:

Calories:398 % of Calories from Fat:18 % Total Fat:8 g     Saturated Fat:1 g     Unsaturated Fat:3 g     Trans Fat:0 g Cholesterol:74 mg Sodium:70 mg  Potassium:605 mg Carbohydrates:52 g Fiber:2 g Protein:28 g

quick cook time
low sodium