TEA-INFUSED RICE BOWL WITH PORK TENDERLOIN

Tea-Infused Rice Bowl with Pork Tenderloin image

Try something out of your regular routine and make this Tea-Infused Rice Bowl with Pork Tenderloin for your dinner entrée tonight. Tea-infused rice has subtle flavors that easily complement the pork and vegetables in this dish.

Provided by My Food and Family

Categories Home

Time 25m

Yield 4 servings

Number Of Ingredients 10

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Ingredients

2 tsp. oil
1 pork tenderloin (1 lb.), cut lengthwise in half
1 cup water
2 black tea bags
1 cup jasmine rice, uncooked
1/4 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
1 Tbsp. lite soy sauce
1 red pepper, cut into thin strips
1/2 cup matchlike carrot sticks
2 green onions, cut into diagonal slices

Steps:

Heat oil in electric pressure cooker using SAUTÉ setting. Add meat; cook 5 min. or until bottoms of meat pieces are golden brown. Turn meat. Add water and tea bags to pressure cooker; close and lock lid. Turn Pressure Release Valve to Sealing position.
Cook 3 min. using HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release pressure. Turn pressure cooker off. Slowly remove lid. Transfer meat to cutting board, reserving cooking liquid in pressure cooker. Cover meat to keep warm.
Pour reserved cooking liquid into 2-cup measuring cup. Add enough water to measure 1-1/4 cups; pour into pressure cooker. Add rice. Close and lock lid. Turn Pressure Release Valve to Sealing position. Cook 4 min. using HIGH PRESSURE COOK setting. Meanwhile, mix dressing and soy sauce until blended. When timer goes off, use Natural Pressure Release for 5 min., then do a Quick Pressure Release to release any remaining pressure.
Spoon rice into 4 medium bowls. Slice meat; place over rice. Add peppers, carrots and onions. Drizzle with dressing mixture.

Nutrition Facts : Calories 320, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g