Pork Tenderloins with Wild Rice

Name: Pork Tenderloins with Wild Rice
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters frozen broccoli, carrots and water chestnuts, thawed and coarsely chopped; 1 Tbsp Dijon mustard; 118 milliliters chopped dried apricots; 1 teaspoons dried thyme; 1 Tbsp minced fresh parsley; 1 teaspoons garlic powder; 249 grams package ready-to-serve whole grain brown and wild rice medley; 0 teaspoons pepper; 1 envelope pork gravy mix; 907 grams pork tenderloins each); 0 teaspoons dried sage leaves; 1 teaspoons salt; 237 milliliters water

You can never have too many main course recipes, so give Pork Tenderloins with Wild Rice a try. Watching your figure? This gluten free and dairy free recipe has 370 calories, 36g of protein, and 7g of fat per serving. This recipe serves 6. If you have salt, pepper, sage leaves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 50 minutes.

Instructions

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.

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Wrap

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Plastic Wrap

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

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Seasoning

Vegetable

Apricot

Parsley

Rice

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Bowl

Remove plastic; spread rice mixture over meat. Close tenderloins; tie with kitchen string.

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Spread

Meat

Rice

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Kitchen Twine

Place in an ungreased 15-in. x 10-in. x 1-in. baking pan.

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Baking Pan

Bake, uncovered, at 425° for 15 minutes.

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Oven

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.

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Mustard

Parsley

Gravy

Water

Sage

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Sauce Pan

Brush 2 tablespoons gravy over tenderloins.

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Gravy

Bake 10-15 minutes longer or until a meat thermometer reads 160°.

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Meat

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Kitchen Thermometer

Oven

Let stand for 15 minutes. Discard string; cut each tenderloin into nine slices.

Serve with remaining gravy.

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Gravy

Equipment

Ingredients

Servings:

237milliliters

frozen broccoli, carrots and water chestnuts, thawed and coarsely chopped 1Tbsp

Dijon mustard 118milliliters

chopped dried apricots 1teaspoons

dried thyme 1Tbsp

minced fresh parsley 1teaspoons

garlic powder 249grams

package ready-to-serve whole grain brown and wild rice medley 0teaspoons

pepper 1envelope

pork gravy mix 907grams

pork tenderloins each)0teaspoons

dried sage leaves 1teaspoons

salt 237milliliters

water

Recommended wine: Pinot Noir, Malbec, Sangiovese

Pinot Noir, Malbec, and Sangiovese are great choices for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Ghost Pines Sonoma County Monterey County Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.