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1
In a medium saucepan, prepare the rice using the package directions, omitting the salt, margarine, and half the seasoning packet and cooking for 8 minutes.
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2
Stir in the broccoli.
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3
Cook, covered, for 3 minutes.
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4
Remove from the heat.
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5
Set aside, still covered.
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6
Meanwhile, in a small bowl, whisk together the blackberry spread and vinegar.
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7
Set aside.
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8
Lightly spray a large skillet with cooking spray.
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9
Cook the pork over medium-high heat for 3 minutes.
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10
Turn over.
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11
Sprinkle with the rosemary.
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12
Cook for 3 minutes, or until lightly browned (the pork wont be quite done).
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13
Remove from the skillet.
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14
Add the blackberry spread mixture to the skillet.
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15
Increase the heat to high and bring to a boil.
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16
Boil for 1 minute.
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17
Return the pork and any accumulated juices to the skillet.
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18
Cook for 1 minute.
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19
Turn the pork over.
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20
Cook for 45 seconds, or until slightly pink in the center.
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21
Serve the pork and glaze over the rice mixture.
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22
(Per Serving)
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23
Calories: 349
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24
Total Fat: 6.0g
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25
Saturated: 2.0g
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26
Trans: 0.0g
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27
Polyunsaturated: 1.0g
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28
Monounsaturated: 2.5g
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29
Cholesterol: 64mg
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30
Sodium: 444mg
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31
Carbohydrates: 45g
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32
Fiber: 3g
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33
Sugars: 20g
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34
Protein: 29g
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35
Dietary Exchanges
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36
1 1/2 Starch
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37
1 Vegetable
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38
1 Carbohydrate
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39
3 Lean Meat
