Glazed Pork and Cukes

• 1 c. quick-cooking brown rice
• 2 tbsp. lower-sodium soy sauce
• 1 tsp. lower-sodium soy sauce
• 2 tbsp. sugar
• 1 tsp. sugar
• 2 tbsp. distilled white vinegar
• 2 clove garlic
• 2 tbsp. vegetable oil
• 2 3/4 lb. pork tenderloin
• 1 large seedless (English) cucumber

1. Preheat oven to 400 degrees F. Prepare rice as label directs.
2. In small bowl, stir 1/2 cup water, 2 tablespoons soy sauce, 2 tablespoons sugar, 1 tablespoon vinegar, and 1 clove garlic until sugar dissolves.
3. In ovenproof 12-inch skillet, heat oil on medium-high.
4. Sprinkle 1/8 teaspoon each salt and pepper all over pork tenderloin.
5. Place in skillet and cook 6 to 8 minutes, turning occasionally to evenly brown all sides; add soy sauce mixture and transfer to oven.
6. Roast 15 minutes or until meat thermometer inserted into thickest part of meat registers 145 degrees F.
7. While pork roasts, slice cucumber very thinly.
8. In large bowl, combine cucumber slices, remaining garlic, 1 teaspoon soy sauce, 1 tablespoon vinegar, and 1 teaspoon sugar; toss to evenly coat.
9. Discard garlic from pork and salad.
10. Cut pork into slices and drizzle with skillet sauce.
11. Serve over rice with cucumber salad.

brown rice, lower, lower, sugar, sugar, white vinegar, clove garlic, vegetable oil, pork tenderloin, cucumber

Taken from www.delish.com/recipefinder/glazed-pork-cukes-recipe-ghk0612 (may not work)