- Calories per serving 327
- Fat per serving 12.1g
- Saturated fat per serving 2.3g
- Monounsaturated fat per serving 7.5g
- Polyunsaturated fat per serving 1.7g
- Protein per serving 20g
- Carbohydrate per serving 37g
- Fiber per serving 2g
- Cholesterol per serving 47mg
- Iron per serving 1mg
- Sodium per serving 567mg
- Calcium per serving 14mg
How to Make It
Preheat oven to 400°. In oven-safe pan, rub pork with 1/4 tsp rosemary and 1/2 tsp oil. Roast until thermometer in thickest part of pork registers 145° (25-30 minutes).
Meanwhile, cook rice in boiling lightly salted water until just tender (30 minutes); drain.
In a large bowl whisk remaining 2 TBSP plus 1 tsp oil with lemon zest and juice, mustard, and 1/2 tsp salt; remove 2 TBSP. Add rice, grapes, apple, and remaining 1/4 tsp rosemary to bowl; toss.
Serve pork thinly sliced with rice mixture and, if desired, green beans; drizzle with reserved vinaigrette.