Apricot Orange Pork Tenderloin

• 1 large orange
• 1 tablespoon vegetable oil
• 1 12 lbs pork tenderloin
• 1 green bell pepper, seeded and chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 12 teaspoon ground ginger
• 1 (6 1/2 ounce) package long grain and wild rice blend
• 1 (16 ounce) can apricot halves
• 6 ounces frozen pea pods

1. Preheat oven to 350.
2. Grate zest from orange and set aside.
3. Remove and discard white pith.
4. Separate orange into segments and reserve.
5. In a large casserole, heat oil over medium-high heat until hot.
6. Add pork tenderloin and cook, turning, until browned, 2-3 minutes.
7. Remove and set aside.
8. Add green pepper and onion to the same casserole and cook, over medium-high heat, stirring, until onion is soft, but not browned, about 2 minutes.
9. Stir in garlic, ginger, orange zest and seasonings from the rice mix and the rice.
10. Reduce heat to low.
11. Drain syrup from apricots into a 2-cup measure.
12. Add enough water to measure 2 cups.
13. Stir into rice mixture Place tenderloins on top of rice mixture.
14. Cover and bake for 45 minutes, or until pork is cooked through.
15. Add pea pods, orange segments and apricot halves; do not mix inches
16. Bake uncovered, 5 minutes longer, or until pea pods are heated through.

orange, vegetable oil, pork tenderloin, green bell pepper, onion, garlic, ground ginger, long grain, apricot halves, pods

Taken from www.food.com/recipe/apricot-orange-pork-tenderloin-231387 (may not work)