Nutrition balance score
Good
Glycemic Index
63
Moderate
Glycemic Load
34
High
Nutrition per serving
Calories630.7 kcal (32%)
Total Fat32.1 g (46%)
Carbs54.5 g (21%)
Sugars6.9 g (8%)
Protein32.3 g (65%)
Sodium1340.3 mg (67%)
Fiber5.4 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Preheat oven to 425 F
Step 1
Adjust rack to top position.
Step 2
Heat drizzle of oil in sm. pot over med.-high. Add garlic; cook (30 sec.), stirring, until fragrant. • Stir in rice, ¾ cup water, & pinch of salt; bring to boil, cover & reduce to low. Cook (15-18 min.) until rice is tender. • Keep covered off heat until ready to serve.
Step 3
While rice cooks, toss green beans on baking sheet with drizzle of olive oil, salt, & pepper. • Roast (12-15 Min.) on top rack until browned & tender.
Step 4
Meanwhile, pat pork dry with paper towels; season all over with BBQ seasoning, salt, & pepper. • Heat a drizzle of oil in lg. pan over med.-high. Add pork; cook 4-6 min. per side) until browned & cooked through. (Lower heat if pork begins to brown too quickly.) • Turn off heat; transfer pork to plate.
Step 5
Wipe out pan & return to med.-high. Stir in jam, stock concentrate, ¼C water, & juice from half lemon. Simmer & cook (3-4 min.), stirring occasionally, until thickened. • Turn off heat; stir in 1T butter until melted. Season with salt & pepper. • Return pork to pan, turning a few times to coat.
Step 6
Fluff rice with fork; stir in 1T butter & season with salt & pepper. Toss green beans with lemon zest. • Divide rice, green beans, & pork between plates, spooning any remaining sauce from pan over pork; serve with remaining lemon wedges on side.
Notes
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