Why This Recipe Works

We stirred raisins and dried apricots into still-warm rice so that the steam could soften and plump the fruit.

Before You Begin

You can use almonds instead of pistachios, if desired. Sprinkle with chopped fresh mint.

Instructions

Adjust oven rack to middle position and heat oven to 325 degrees. Bring 2 quarts water to boil in large saucepan over medium-high heat. Add rice and 1 teaspoon salt. Cook, stirring occasionally, until rice is tender, about 25 minutes. Drain rice and return to saucepan. Stir in apricots, raisins, and ½ teaspoon salt. Cover and set aside.

Meanwhile, combine cumin, coriander, pepper, and 1 teaspoon salt in bowl. Pat pork dry with paper towels and sprinkle all over with spice mixture. Heat 1 tablespoon oil in 12-inch ovensafe nonstick skillet over medium-high heat until just smoking. Add pork and cook until well browned on all sides, 6 to 8 minutes. Transfer skillet to oven and continue to cook until pork registers 135 degrees, 6 to 12 minutes longer.

Transfer pork to cutting board and let rest for 10 minutes. Whisk lemon zest and juice and remaining ¼ teaspoon salt and ¼ cup oil together in bowl. Stir pistachios and half of vinaigrette into rice. Slice pork. Serve with remaining vinaigrette.