Pork with Apple-Cinnamon Rice Recipe

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“My mother always had a way of making every dish she served special,” Edie DeSpain recalls from Logan, Utah. “This pork entree with apples, raisins, cinnamon and maple-flavored syrup is just one example.”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1-1/4 cups water
  • 1/4 cup unsweetened apple juice
  • 1 cup chopped peeled apple (about 1 medium)
  • 3/4 cup uncooked long grain rice
  • 1/4 cup raisins
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt, divided
  • 1 pork tenderloin (1 pound)
  • 1/4 teaspoon coarsely ground pepper
  • 1 tablespoon butter
  • 1/3 cup sugar-free maple-flavored syrup
  • 1 tablespoon Dijon mustard
  • 1/4 cup minced fresh parsley

Nutritional Facts

3 ounce-weight: 350 calories, 7g fat (3g saturated fat), 71mg cholesterol, 500mg sodium, 46g carbohydrate (11g sugars, 2g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fruit.


  1. 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.
  2. 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.
  3. 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. Yield: 4 servings.
Originally published as Pork with Apple-Cinnamon Rice in Light & Tasty October/November 2006, p49

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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mjlouk User ID: 1712085 68900
Reviewed Sep. 15, 2010

"This is really a 3 and a 1/2. It was good but not great. I did really like the maple flavor."

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