Roasted Pork Loin with Cashew and Cinnamon Basmati Rice

Something Extra Winter 2016

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Roasted Pork Loin with Cashew and Cinnamon Basmati Rice

Roasted Pork Loin with Cashew and Cinnamon Basmati Rice
Ingredients
Pork:
3 tbsp. olive oil
2 tbsp. dried thyme
1 tbsp. chopped fresh parsley
2 tsp. sea salt
2 tsp. black pepper
4 cloves garlic, minced
4 lbs. Raley's boneless pork loin

Rice:
4 cups chicken stock
2½ cups basmati rice (bulk bin #706)
1/2 cup raisins (bulk bin #728)
1 tbsp. ground cumin
1 tsp. Raley's Salt
1 tsp. pepper
1/8 tsp. ground cardamom
1 cinnamon stick
1 cup roasted no salt cashews (bulk bin #540)
Directions

Prep: 15 minutes, Cook: 2 hours, 15 minutes, Serves: 8

1. Preheat oven to 425˚F and line a baking sheet with foil.

2. Combine olive oil, seasonings and garlic in a medium bowl. Place pork on prepared sheet and rub with mixture, then roast for 2 hours 15 minutes or until temperature reads 145˚F on an internal thermometer.

3. While pork is cooking, place all rice ingredients except cashews in a large pot and bring to a boil. Reduce heat and simmer, covered, for 40 minutes. Remove and discard cinnamon stick. Sprinkle with cashews and serve with pork.

Nutritional Information:
710 calories, 54 g protein, 26 g total fat (7 g sat.), 64 g carbohydrate, 2 g fiber, 7 g sugar, 114 mg cholesterol, 1,262 mg sodium, 18 points

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