Pork Tenderloins with Wild Rice
Pork tenderloins with wild rice is a savory main dish featuring seared and roasted pork tenderloin served over a flavorful wild rice mixture. The wild rice is cooked and combined with sautéed onions, garlic, chicken broth, and optional white wine. The pork is seasoned, seared, and roasted until tender, then sliced and served with the rice. The dish is garnished with fresh parsley and optional sliced almonds for added flavor and texture. It pairs well with a light salad or roasted vegetables.
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
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 and 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 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.
- 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 thermometer reads 160°. Let stand for 15 minutes. Discard string; cut each tenderloin into 9 slices. Serve with remaining gravy.
Nutrition
Calories: 293kcalCarbohydrates: 25gProtein: 32gFat: 6gSaturated Fat: 2gCholesterol: 84mgSodium: 803mgFiber: 2gSugar: 7g
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