Recipes

Pork

Pork Tenderloins with Wild Rice

Ingredients

• 2 pork tenderloins (1 pound each)
• 1 package (8.8 ounces) ready-to-serve whole grain brown and wild rice medley
• 1-3/4 cups frozen broccoli, carrots and water chestnuts, thawed and coarsely chopped
• 1/2 cup chopped dried apricots
• 1/2 cup minced fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage leaves
• 1/4 teaspoon pepper

GRAVY:

• 1 cup water
• 1 envelope pork gravy mix
• 1 tablespoon Dijon mustard
• 1/4 teaspoon dried sage leaves
• 1 tablespoon minced fresh parsley

Description

1. Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover and flatten to 3/4-in. thickness.
2. Prepare rice according to package directions. In a small bowl, combine the rice, vegetables, apricots, parsley and seasonings.
3. Remove covering; spread rice mixture over meat. Close tenderloins; tie with kitchen string. Place in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 15 minutes.
4. Meanwhile, in a small saucepan, combine the water, gravy mix, mustard and sage. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley.
5. Brush 2 tablespoons gravy over tenderloins. Bake 10-15 minutes longer or until a thermometer reads 160°. Let stand for 15 minutes. Discard string; cut each tenderloin into 9 slices. Serve with remaining gravy.