Ingredients
1
lb pork tenderloin
1
tablespoon vegetable oil
1/2
teaspoon red pepper flakes
1/4
cup La Choy™ teriyaki stir-fry sauce and marinade
2
cups Progresso™ chicken broth (from 32-oz carton)
1
cup uncooked jasmine rice
1/4
teaspoon salt
1/4
cup Annie’s™ Naturals organic Asian sesame dressing (from 8-oz bottle)
1
tablespoon soy sauce
1
bag (12 oz) Mann’s™ California stir fry mix vegetables
1/4
cup thinly sliced green onions
Preparation
Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray.
Add pork to pan. Rub with oil and pepper flakes. Roast 15 minutes. Turn pork. Reserve 2 tablespoons of the teriyaki sauce. Brush pork with remaining 2 tablespoons teriyaki sauce.
Meanwhile, in large microwavable bowl, mix broth, rice and salt. Cover with plastic wrap; microwave on High 5 minutes. Then microwave on Medium (50%) 15 minutes. Let stand covered 5 minutes. Carefully uncover. Stir.
In large bowl, mix dressing and soy sauce. Add vegetables; toss to coat. Pour vegetables in pan with pork. Roast 14 to 16 minutes longer or until pork is no longer pink (145°F) and vegetables are fork-tender.
Cut pork into slices, and divide among 4 plates. Drizzle pork with remaining 2 tablespoons teriyaki sauce. Divide vegetable mixture among plates, and drizzle with pan drippings; top with green onions. Serve with rice.
