12 oz Pork Tenderloin Medallions

1 1/4 oz Butter

1/2 oz Orange Marmalade

1/2 tsp Garlic and Parsley Seasoning

8 oz Green Beans

8 oz Cooked White Rice

1/2 oz Roasted Sliced Almonds

6 Chive Sprigs

1/2 tsp Garlic Salt

~~~ Start the Green Beans ~~~

Heat oven to 425 degrees for at least 10 minutes.

Trim green beans, if necessary. Using hands, break into halves.

In tray, combine green beans, 1 tsp. olive oil, and 1 Tbsp. water. Cover with foil.

Bake covered in hot oven, 15 minutes.

While green beans bake, continue recipe.

~~~ Add the Rice and Pork ~~~

Pat pork dry and season both sides with half the garlic salt (reserve remaining for glaze) and a pinch of pepper.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add pork to hot pan and sear on one side until browned, 2-3 minutes.

Remove from burner.

While pork sears, carefully massage rice in bag to break up any clumps.

After 15 minutes, carefully remove tray from oven and uncover. Remove rice from packaging.

Stir rice into green beans and push to one side of tray. Tray will be hot! Use a utensil.

Transfer pork to now-empty side of tray, seared-side up. Cover rice section with foil.

~~~ Bake Meal and Make Glaze ~~~

Bake half-covered (rice covered, pork uncovered) in hot oven until rice is heated through, green beans are tender, and pork reaches a minimum internal temperature of 145 degrees, 6-8 minutes.

While meal bakes, mince chives.

Crush almonds

In a microwave-safe bowl, combine marmalade, remaining garlic salt, half the butter (reserve remaining for rice), and chives. Microwave uncovered until butter melts, 30-60 seconds.

Carefully remove from microwave and stir until smooth. Carefully remove tray from oven and drain any excess liquid. Transfer pork to a plate. Rest, 3 minutes.

Add 1/2 tsp. salt, garlic and parsley seasoning, almonds, and remaining butter to rice mixture. Stir until melted and combined.

To serve, top pork with glaze.