Ingredients
2 pork tenderloins (1 pound each)1/2 cup seasoned bread crumbs2 tablespoons olive oil6 cups fresh broccoli florets2/3 cup apricot preserves1/4 cup white wine or chicken broth2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed1/2 teaspoon salt1/8 teaspoon pepper5-1/3 cups hot cooked brown rice
Preparation
Cut each tenderloin crosswise into eight 1-in. slices. Place bread crumbs in a shallow bowl. Dip pork slices in crumbs, patting to help coating adhere. In a large nonstick skillet, heat oil over medium heat. Add pork in batches; cook 3-4 minutes on each side or until a thermometer reads 145°.
Meanwhile, in a large saucepan, place steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 4-6 minutes or until tender.
In a small saucepan, mix preserves, wine, rosemary, salt and pepper. Cook and stir over medium-low heat 3-5 minutes or until preserves are melted. Serve with pork, broccoli and rice.
