Raspberry-Chipotle Pork Tenderloin
Green Beans with Long-Grain and Wild Rice
Ingredients
- ¾ cup seedless raspberry preserves
- 2 chipotle peppers in adobo sauce, minced
- 2 (1-lb) pork tenderloins, trimmed
- 2 Tbsp olive oil
Instructions
- Preheat oven to 425°F. Stir together preserves and chipotle peppers.
- Season pork lightly with salt and pepper. Cook pork in hot oil in a large ovenproof skillet over medium-high heat 3 minutes per side or until browned. Brush with ¼ cup preserves mixture.
- Transfer skillet to oven, and bake 10 to 15 minutes or until a meat thermometer reads 145°F. Let stand 10 minutes; slice and serve with remaining preserves mixture.
Side Dish Ingredients
- 1 lb green beans, trimmed
- 3 Tbsp olive oil
- 2 (4.6-oz) pkg long-grain and wild rice mix
Side Dish Instructions
- Preheat oven to 425°F. Toss together green beans and oil on a rimmed baking sheet. Bake 8 minutes or until beans are browned and tender. Season with salt and pepper to taste.
- Cook rice according to package directions.
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