“My mother always had a way of making every dish she served special,” Edie DeSpain recalls from Logan, Utah. “This pork entree with apples, raisins, cinnamon and maple-flavored syrup is just one example.”


INGREDIENTS


* 1-1/4 cups water
* 1/4 cup unsweetened apple juice
* 1 cup chopped peeled apple (about 1 medium)
* 3/4 cup uncooked long grain rice
* 1/4 cup raisins
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon salt, divided
* 1 pork tenderloin (1 pound)
* 1/4 teaspoon coarsely ground pepper
* 1 tablespoon butter
* 1/3 cup sugar-free maple-flavored syrup
* 1 tablespoon Dijon mustard
* 1/4 cup minced fresh parsley


SERVINGS 4
CATEGORY Lower Fat
METHOD Other stovetop
PREP 15 min.
COOK 15 min.
TOTAL 30 min.


DIRECTIONS



In a saucepan, combine the water, apple juice, apple, rice, raisins, cinnamon and 1/4 teaspoon salt. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed.
Meanwhile, cut pork diagonally into 3/4-in. slices; sprinkle with pepper and remaining salt. In a large nonstick skillet, cook pork in butter over medium heat until no longer pink. Remove and keep warm.
In the same skillet, combine syrup and mustard. Bring to a boil; cook and stir for 1 minute. Stir parsley into the rice. Serve pork over rice; drizzle with sauce. Yield: 4 servings.




NUTRITIONAL INFO



Nutrition Facts: 3 ounces cooked pork with 3/4 cup rice and 1 tablespoon sauce equals 350 calories, 7 g fat (3 g saturated fat), 71 mg cholesterol, 500 mg sodium, 46 g carbohydrate, 2 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fruit.