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Preheat oven to 425°F. Place pork on a rack in a shallow roasting pan. Sprinkle pepper evenly over pork. Roast for about 30 minutes or until a meat thermometer reaches 155°F. Remove from oven; cover loosely with foil. Let stand for 10 minutes.
Meanwhile, prepare rice mix according to package directions, adding dried apricots for the last 5 minutes of cooking. Spread in a shallow baking pan and cool for 20 minutes.
For dressing, in a small bowl, combine salad dressing, green onions and orange juice concentrate. In a large bowl, combine rice mixture and peas; drizzle with dressing. Toss lightly to coat.
Spoon rice mixture onto a large serving platter. Cut tenderloin crosswise into thin slices; arrange slices over rice mixture. If desired, garnish with fresh apricots.