By Tracey Seaman
The weather outside notwithstanding, it is officially autumn and that means a new host of fall produce and ingredients that make the season quite possibly the most delicious of them all. That also signals our return to frenetic lives with school, a renewed focus at work and the holidays looming. So with this in mind, we whipped up a quick and easy dinner, Sautéed Pork with Mushrooms and Rosemary paired with Fruity Brown Rice. Thin cuts of pork are sautéed and served with vitamin B-rich creminis and iron and manganese packed fresh rosemary. The rice has just 5 ingredients, including the antioxidant and fiber-rich duo of dried fruit and walnuts (you can also use pecans, which are slightly higher in calories).
You’ll need all of this fortification when you watch the first of the Presidential Debates Monday night at 9 p.m. EST!
Light Fall Menu of Pork and Rice
Step 1: Rinse and drain the rice and cook for about 25 minutes. Add fruit and butter or coconut oil and let sit.
Step 2: Preheat the oven to 350F. Toast the nuts for 8 minutes, let cool, then chop.
Step 3: Pound the pork. Sauté the mushrooms for 6 minutes.
Step 4: Season the pork and sauté for about 4 minutes. Repeat with remaining pork.
Step 5: Cook shallot and make white-wine sauce.
Step 6: Add nuts to rice. Rewarm mushrooms with rosemary.
Step 7: Plate, serve, eat, love. #IEatClean
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Originally published at Clean Plates.