Pork Tenderloins with Wild Rice |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Apricots say sweet things to earthy herbs in this gravy-licious meal. Remember this recipeâitâs worthy of a weekend celebration. 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 |
Directions:
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 with plastic wrap. 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 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.
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 meat thermometer reads 160°. Let stand for 15 minutes. Discard string; cut each tenderloin into nine slices. Serve with remaining gravy. Yield: 6 servings.
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