Name: Pork Tenderloins with Wild Rice
Prep time: 25 min
Cook time: 25 min
Yield: 6
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Pork Tenderloins with Wild Rice

1. 2 pork tenderloins (1 pound each) -

2. 1 package (8.8 ounces) ready-to-serve whole grain brown and wild rice medley -

3. 1-3/4 cups frozen broccoli, carrots and water chestnuts, thawed and coarsely chopped -

4. 1/2 cup chopped dried apricots -

5. 1/2 cup minced fresh parsley -

6. 1/2 teaspoon salt -

7. 1/2 teaspoon garlic powder -

8. 1/2 teaspoon dried thyme -

9. 1/2 teaspoon dried sage leaves -

10. 1/4 teaspoon pepper -

11. GRAVY: -

12. 1 cup water -

13. 1 envelope pork gravy mix -

14. 1 tablespoon Dijon mustard -

15. 1/4 teaspoon dried sage leaves -

16. 1 tablespoon minced fresh parsley -

How to cook deliciously - Pork Tenderloins with Wild Rice

1. Stage

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. Stage

Prepare rice according to package directions. In a small bowl, combine the rice, vegetables, apricots, parsley and seasonings.

3. Stage

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. Stage

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. Stage

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.