prep time
15 min
15 min
cook time
15 min
15 min
servings
4
4
WHAT YOU'LL NEED
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.
To toast pumpkin seeds, cook in a dry skillet over medium heat for 5 minutes while pork is roasting.
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