Pork With Orange Sauce

Ingredients

• 4 large carrots, cut into 1-inch chunks
• 1 whole(s) (1 1/4 pounds) pork tenderloin
• 1 large navel orange
• 1 teaspoon(s) extra virgin olive oil
• 1 small (4 to 6 ounces) red onion, sliced
• 1 tablespoon(s) Dijon mustard with seeds
• 1 package(s) (7.4 ounces) heat-and-serve precooked brown rice

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Directions

1. In 9-in. glass pie plate, combine carrots and 1/3 cup water. Cover with vented plastic wrap and microwave on High 6 to 7 minutes or until tender, stirring once.
2. Meanwhile, cut pork crosswise into 1 1/4-in.-thick slices. Press each slice with palm of hand to flatten slightly; season both sides with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. From orange, grate 1/2 teaspoon peel and squeeze 1/2 cup juice.
3. Heat 12-in. skillet on medium-high until hot. Add oil, then pork in single layer. Sprinkle onion in pan around pork; cook 4 minutes or until pork browns. Turn pork over and stir onion; cook 4 to 5 minutes longer or until pork is barely pink in center. Transfer pork to plate, leaving onion in skillet.
4. Add mustard and orange peel and juice to skillet; cook 1 minute, stirring occasionally. Meanwhile, microwave rice as label directs.
5. Divide pork, carrots, and rice among 4 serving plates and spoon sauce over all.

Read more: Pork with Orange Sauce Recipe - Good Housekeeping