Directions:
- Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 3/4-in. thickness.
- Prepare rice according to package directions. In a small bowl, combine the rice, vegetables, apricots, parsley and seasonings.
- Remove plastic; spread rice mixture over meat. Close tenderloins; tie with kitchen string. Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425° for 15 minutes.
- 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.
- Brush 2 tablespoons gravy over tenderloins. Bake 10-15 minutes longer or until a meat thermometer reads 160°. Let stand for 15 minutes. Discard string; cut each tenderloin into nine slices. Serve with remaining gravy. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 155.39 Kcal (651 kJ) | ||
| Calories from fat | 18.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.04g | 3% | |
|---|---|---|---|
| Cholesterol | 49.24mg | 16% | |
| Sodium | 339.37mg | 14% | |
| Potassium | 653.81mg | 14% | |
| Total Carbs | 15.45g | 5% | |
| Sugars | 6.85g | 27% | |
| Dietary Fiber | 3.4g | 14% | |
| Protein | 19.09g | 38% | |
| Vitamin C | 54.7mg | 91% | |
| Iron | 2.4mg | 13% | |
| Calcium | 57.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 74.02 Kcal (310 kJ) | ||
| Calories from fat | 8.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.97g | 3% | |
|---|---|---|---|
| Cholesterol | 23.46mg | 16% | |
| Sodium | 161.66mg | 14% | |
| Potassium | 311.45mg | 14% | |
| Total Carbs | 7.36g | 5% | |
| Sugars | 3.26g | 27% | |
| Dietary Fiber | 1.62g | 14% | |
| Protein | 9.09g | 38% | |
| Vitamin C | 26mg | 91% | |
| Iron | 1.1mg | 13% | |
| Calcium | 27.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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