Difficulty: Easy - for beginners
Serves: 6 servings
â€¢2 pork tenderloins (1 pound each)
â€¢1 package (8.8 ounces) ready-to-serve whole grain brown and wild rice medley
â€¢1-3/4 cups frozen broccoli, carrots and water chestnuts, thawed and coarsely chopped
â€¢1/2 cup chopped dried apricots
â€¢1/2 cup minced fresh parsley
â€¢1/2 teaspoon salt
â€¢1/2 teaspoon garlic powder
â€¢1/2 teaspoon dried thyme
â€¢1/2 teaspoon dried sage leaves
â€¢1/4 teaspoon pepper
â€¢1 cup water
â€¢1 envelope pork gravy mix
â€¢1 tablespoon Dijon mustard
â€¢1/4 teaspoon dried sage leaves
â€¢1 tablespoon minced fresh parsley
â€¢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.
â€¢ Prepare rice according to package directions. In a small bowl, combine the rice, vegetables, apricots, parsley and seasonings.
â€¢ 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.
â€¢ 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.
â€¢ 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.