Grilled Orange Chipotle Pork & Brown Rice

Ingredients

• 2 Tbsp chipotle peppers in adobo sauce canned chopped
• 3 cups brown rice hot cooked
• 0.5 cup knudsen cream light sour
• 0.3 cup 1/3 cup kraft zesty italian dressing italian kraft
• 1 large onion quartered
• 0.3 cup orange marmalade 
• 1.5 lb pork tenderloin 
• 2 small and bell peppers green red quartered

Equipment

• bowl
• grill

Directions

1. Heat grill to medium heat.
2. Mix dressing, marmalade and chipotle peppers. Reserve 1/4 cup dressing mixture.
3. Grill meat, bell peppers and onions 10 min. or until meat is done (145F), turning occasionally and brushing with remaining dressing mixture for the last 2 min.
4. Remove meat and vegetables from grill; let meat stand 5 min. Meanwhile, cut bell peppers into strips and onions into thinner wedges; place in medium bowl.
5. Add reserved dressing mixture; toss to coat.
6. Cut meat into 6 pieces; place over rice. Top with vegetable mixture and sour cream.