prep time
15 min

cook time
15 min

servings
4

WHAT YOU'LL NEED

Minute Rice® Jasmine Rice
2 pouches (125 g each)
1 (about 1 lb)		pork tenderloin
1 tbsp (15 mL)		canola oil
1 tsp (5 mL)		salt, divided
1/2 tsp (2 mL)		pepper, divided
2 tbsp (30 mL)		honey
1 tbsp (15 mL)		grainy mustard
2 tbsp (30 mL)		butter
1		onion, chopped
1 tsp (5 mL)		dried thyme
1/2 tsp (2 mL)		chili powder
1/4 tsp (1 mL)		ground allspice
1 pinch		ground nutmeg
2 cups (500 mL)		low sodium chicken broth
3/4 cup (175 mL)		pumpkin purée
2 cups (500 mL)		baby spinach
1/4 cup (60 mL)		pumpkin seeds, toasted

INSTRUCTIONS

Step 1: Preheat oven to 400°F (200°C). Line baking sheet with foil; set aside. Combine honey and mustard; set aside

Step 2: Season pork all over with half each salt and pepper. Heat oil in large nonstick skillet set over medium-high heat. Cook pork for 5 to 7 minutes or until browned all over; reserve skillet. Transfer to a foil- lined baking sheet. Brush with honey and mustard all over

Step 3: Roast for 15 to 18 minutes or until the internal temperature reaches 160°F (71°C). Tent with foil. Let rest for 10 to 15 minutes before slicing

Step 4: Meanwhile, remove rice from pre-portioned pouch; set aside. Melt butter in reserved skillet set over medium-low heat. Add onion, thyme, chili powder, allspice, nutmeg remaining salt and pepper. Cook, stirring occasionally, for 5 minutes or until onion softens. Add broth and pumpkin purée; bring to a boil. Add rice

Step 5: Reduce heat, cover and simmer for 10 minutes. Stir in baby spinach. Remove from heat and let stand for 10 minutes or until liquid is absorbed. Fluff with a fork. Serve with sliced pork tenderloin. Garnish with pumpkin seeds

Tip:
To toast pumpkin seeds, cook in a dry skillet over medium heat for 5 minutes while pork is roasting.