Brown Basmati Rice And Roast Pork Tenderloin

• 1 (12-oz) pork tenderloin
• 1/2 teaspoon minced fresh rosemary, divided
• 2 tablespoons plus 1 1/2 tsp extra-virgin olive oil, divided
• 1/2 teaspoon salt, plus more for rice cooking water
• 2/3 cup brown basmati rice
• 1/2 teaspoon grated lemon zest
• 3 tablespoons fresh lemon juice
• 1 tablespoon plus 1 tsp whole-grain mustard
• 1 cup red grapes, halved
• 1 sweet apple, such as Braeburn, diced
• Green beans, optional

1. Preheat oven to 400u0b0. In oven-safe pan, rub pork with 1/4 tsp rosemary and 1/2 tsp oil. Roast until thermometer in thickest part of pork registers 145u0b0 (25-30 minutes).
2. Meanwhile, cook rice in boiling lightly salted water until just tender (30 minutes); drain.
3. In a large bowl whisk remaining 2 TBSP plus 1 tsp oil with lemon zest and juice, mustard, and 1/2 tsp salt; remove 2 TBSP. Add rice, grapes, apple, and remaining 1/4 tsp rosemary to bowl; toss.
4. Serve pork thinly sliced with rice mixture and, if desired, green beans; drizzle with reserved vinaigrette.

pork tenderloin, fresh rosemary, extravirgin olive oil, salt, brown basmati rice, lemon zest, lemon juice, red grapes, sweet apple, green beans

Taken from www.myrecipes.com/recipe/brown-rice-pork-tenderloin (may not work)