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Pork Tenderloin with Pineapple Cucumber Salsa

Lauren

/

Dec 18th, 2014

Pork

Artichokes Stuffed with Chicken and Wild Rice

Artichokes Stuffed with Chicken and Wild Rice: Main Image

Quick Facts

Servings: 4
Prep Time: 25 min.
Cook Time: 1 hr. 35 min.
Total: 2 hr.
Chef Lina Fat
This elegant dish makes the most of two upscale California classics- wild rice and artichokes.

Ingredients

  • ½ cup wild rice
  • 1 ½ cups chicken stock
  • 4 medium globe artichokes
  • 1 large celery stalk
  • 1 medium apple, diced
  • 2 scallions, thinly sliced
  • 2 Tablespoons minced tarragon (or two teaspoons dried)
  • 3 Tablespoons extra-virgin olive oil
  • 2 Tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • Pinch sugar
  • Salt and Pepper, to taste

Directions

  • Bring wild rice to a boil in medium saucepan. Reduce heat, cover and simmer until kernels just puff open, 45 to 50 minutes. Drain if necessary, and transfer to a bowl. Cover and refrigerate until well chilled.
  • Meanwhile, bring 3 quarts of water to a boil in a large pot. Trim stems, lower leaves and tops from artichokes. Add 1 Tablespoon salt and artichokes to water. Reduce to a gentle simmer, cover and cook until a petal near the center pulls out easily, 20 to 30 minutes. Drain and cool completely.
  • Halve each artichoke lengthwise, scraping out the fuzzy choke. Set halves aside.
  • Add chicken, celery, apple, scallion and tarragon to wild rice. In a small bowl, whisk oil, vinegar, mustard and sugar until combined. Pour over rice mixture and toss well. Season with salt and pepper and divide mixture over artichoke halves.

Nutrition Facts

Calories 287
  Calories from Fat 105 (37%)
(18%)Total Fat 12g
(9%)Saturated Fat 2g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
(1%)Cholesterol 3mg
(12%)Sodium 283mg
(24%)Potassium 848mg
Total Carbohydrate 40g
(39%)Dietary Fiber 10g
Sugars 6g
Sugar Alcohols 0g
(21%)Protein 10g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Copyright © 2019 Healthnotes, Inc. All rights reserved. www.healthnotes.com

Read our healthy recipe definitions.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2019.

2 Responses to Pork Tenderloin with Pineapple Cucumber Salsa

  1. ninnnett 07/02/2015 at 11:31 pm

    and where is the recipe of the pork tenderloin pineapple cucumber salsa?

    • Customer Care 08/02/2015 at 3:33 pm

      Hi, Ninnnett. The salsa that goes with the tenderloins is the second recipe listed in the article. I have consolidated that portion of the recipe for you here:

      Pineapple & Cucumber Salsa

      1 20 oz can pineapple tidbits, drained
      1 small cucumber, peeled, seeded and diced
      2 Tbs rice vinegar
      2 Tbs olive oil
      1/8 tsp cayenne pepper
      1 jalapeño pepper, diced and seeded (use gloves when handling pepper)
      1 Tbs black pepper, coarsely ground
      4 Tbs cilantro, finely chopped

      Directions

      In medium bowl, stir together pineapple tidbits, cucumber, rice vinegar, olive oil, cayenne pepper, jalapeño pepper (use rubber gloves when handling pepper), black pepper, and cilantro. Cover and let rest at room temperature for an hour to let flavors blend. Refrigerate for longer storage; bring to room temperature before serving. Makes 3 cups.

      Hope this helps! ~Zachary

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