Tangy Ginger Pork with Autumn Rice | Publix Super Markets

Ingredients

• 2 teaspoons chicken bouillon base
• 2 cups boiling water
• 2 tablespoons unsalted butter
• 11 oz cubed, frozen butternut squash (about 2 cups)
• 1 shallot
• 1 tablespoon fresh sage
• 2 teaspoons minced garlic
• 1 cup jasmine rice
• 1/2 cup dried, sweetened cranberries
• 1/4 teaspoon kosher salt
• Nonstick aluminum foil
• 1 lime, for juice
• 3 tablespoons unsalted butter, divided
• 1 pork tenderloin (about 1 lb)
• 3 tablespoons fig preserves
• 1 tablespoon chicken bouillon base
• 1 teaspoon ginger stir-in paste