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Pork with Apple-Cinnamon Rice

 Pork with Apple-Cinnamon Rice
“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.”
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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

2 of 2

Pork with Apple-Cinnamon Rice (continued)

Directions (continued)

  • rice; drizzle with sauce. Yield: 4 servings.
Nutritional Facts: 3 ounces cooked pork with 3/4 cup rice and 1 tablespoon sauce equals 350 calories, 7 g fat (3 g saturated fat), 71 mg cholesterol, 500 mg sodium, 46 g carbohydrate, 2 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fruit.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.