Orange Pork & Rice Skillet

Lazy Sundays are the best.

Lounging around, listening to good music, binging your favorite TV show and taking an extra long bath really can’t be beat.

I do most of my cooking on Sunday mornings (I’m a meal prepper) but Sunday afternoons are generally left to relax and rejuvenate before the work week. I’ve already read two chapters of my book, had a good soak in a bubble bath, and taken a cat nap.

My relaxing Sunday afternoon was made even more special by the brief appearance of a thunderstorm. I got to listen to thunder clap and rain drip down my gutters while I took my bath. Ah, what a relaxing Sunday.

Now, I’m readying myself for the workweek. I’ve got my lunches and dinners all planned out, and my breakfasts all packed up and ready to go. This week will be lightly stressful because I’m preparing for a special project that is due on Friday, May 19th. Fingers crossed everything goes off without a hitch.

One dinner I meal prepped lat week, that I’m finishing off tonight, is this simple skillet meal. It comes from a “Fast Fixes with Mixes” Taste of Home cookbook I picked up a few months ago. Everything in that cookbook uses a shortcut of some sort, whether that be a can of soup or a box of rice.

This recipe uses Rice-a-Roni rice boxes as it shortcut. The flavors of that, the mandarin oranges, and the marinated pork seem like a strang combination, but it all really works in the end.

Give it a shot if you’re low on time to make dinner this week. It takes less than 30 minutes to cook!

Enjoy!

Orange Pork & Rice Skillet

Servings: 4-5
Time: 30 mins
Difficulty: Easy
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A flavorful one-pan meal made with marinated pork tenderloin, wild rice, green onions and oranges.

Ingredients

1 (2-3 lb) pork tenderloin, cut into strips

2 TBS. sesame oil

1/4 cup soy sauce

2 tsp. garlic powder

1 tsp. rice vinegar

1 tsp. ground ginger

2 TBS. olive oil

4 green onions, white and green parts sliced and separated

2 boxes Rice-a-Roni Long Grain and Wild Rice mix

4 cups water

1 (15 oz) can Mandarin oranges in light syrup, drained

Directions

In a large bowl, combine soy sauce, sesame oil, vinegar, garlic, ginger, salt and pepper. Add strips of pork and toss until well combined. Cover with plastic wrap and refrigerate for 3-4 hours.
Heat olive oil over medium high heat in a large skillet. Add pork and brown on both sides, about 3-4 minutes per side. Add white parts of green onions and saute for another 2 minutes.
Stir in boxes of rice, the seasoning packets, and water. Bring to a boil and then reduce heat to a simmer. Cover and simmer, stirring occasionally, for 20-25 minutes or until rice is tender and there’s no more liquid.
Remove pan from heat. Gently stir in oranges. Top with remaining green onions and serve.

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