Carefully massage rice in bag to break up any clumps. Tear a small slit in an upper corner of bag to vent. Place upright in microwave and heat, 45 seconds.

In provided tray, combine Brussels sprouts, 1 tsp. olive oil, and half the garlic salt (reserve remaining for rice).

Bake uncovered in hot oven until wilted and starting to brown, 10-15 minutes.

While Brussels sprouts bake, continue recipe.

Pat pork medallions dry and season all over with a pinch of salt and pepper. If you receive a whole pork tenderloin, pat dry and, on a separate cutting board, slice into medallions, 3/4"-thick.

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

Remove from burner.

After 10-15 minutes, carefully remove tray from oven. Stir in rice, remaining garlic salt, and half the chicken base (reserve remaining for sauce). Push to one side of tray.

Transfer pork, seared-side up, to now-empty side of tray. Tray will be hot! Use a utensil.

Bake uncovered in hot oven until rice is heated through and pork reaches a minimum internal temperature of 145 degrees, 6-8 minutes.

Pork thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner.

While meal bakes, trim and thinly slice green onions on an angle, keeping white and green portions separate.

In a microwave-safe bowl, combine apricot preserves, remaining chicken base, mustard, and white portions of green onions. Cover with a damp paper towel.

Microwave covered until hot, 1-2 minutes.

While sauce microwaves, coarsely crush pistachios in shipping bag.

Carefully remove sauce from microwave and tray from oven. Transfer pork to a plate. Stir butter into rice until melted and combined.

To serve, top pork with sauce and crushed pistachios. Garnish rice with green portions of green onions. Bon appétit!