By Nathan Haskins
Reheat the cooked pork tenderloin by placing it in a preheated oven at 350°F (175°C) for about 10 minutes until warm.
While the pork is reheating, warm the cooked wild rice either in the microwave or by placing it in a pot over low heat, stirring occasionally.
In a small saucepan, warm the apple chutney over low heat, stirring occasionally to prevent sticking.
In a pan, heat 1 tsp of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Add the green beans to the pan with the garlic. Sprinkle with salt and pepper. Sauté the green beans for about 5 minutes or until they are tender but still crisp.
To serve, place a portion of wild rice on each plate. Top with slices of warm pork tenderloin.
Spoon the warmed apple chutney over the pork tenderloin.
Arrange the sautéed green beans on the side of each plate.
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By Nathan Haskins
This Main Course Dinner recipe is ready in 30 minutes and features Pork tenderloin (cooked), Wild rice (cooked), Apple Chutney (made with apple, onion, vinegar, cinnamon) and other delicious ingredients. Contains 450 calories total.
Reheat the cooked pork tenderloin by placing it in a preheated oven at 350°F (175°C) for about 10 minutes until warm.
While the pork is reheating, warm the cooked wild rice either in the microwave or by placing it in a pot over low heat, stirring occasionally.
In a small saucepan, warm the apple chutney over low heat, stirring occasionally to prevent sticking.
In a pan, heat 1 tsp of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Add the green beans to the pan with the garlic. Sprinkle with salt and pepper. Sauté the green beans for about 5 minutes or until they are tender but still crisp.
To serve, place a portion of wild rice on each plate. Top with slices of warm pork tenderloin.
Spoon the warmed apple chutney over the pork tenderloin.
Arrange the sautéed green beans on the side of each plate.
Calories per Serving: 450
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