Pork Tenderloins with Wild Rice Recipe
Pork Tenderloins with Wild Rice Recipe photo by Taste of Home
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Pork Tenderloins with Wild Rice Recipe

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Apricots say sweet things to earthy herbs in this gravy-licious meal. Remember this recipe—it’s worthy of a weekend celebration. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 25 min. Bake: 25 min. + standing
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min. + standing
MAKES: 6 servings


  • 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

Nutritional Facts

3 slices with 2 tablespoons gravy: 293 calories, 6g fat (2g saturated fat), 84mg cholesterol, 803mg sodium, 25g carbohydrate (7g sugars, 2g fiber), 32g protein.


  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.
Originally published as Pork Tenderloins with Wild Rice in Simple & Delicious October/November 2011, p18

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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bjsilve0 User ID: 172187 125806
Reviewed Jun. 25, 2012

"Looks pretty. Average taste. A lot of work for little flavor."

mreilly615 User ID: 2340136 196841
Reviewed May. 30, 2012

"Wow this was good. I didn't know about the apricots, but it made it. When I make it again I will serve the rice on the side and cook the tenderloin by it self. It was a lot of work. The gravy is excellent."

davicmatt User ID: 6548056 120069
Reviewed Feb. 26, 2012

"A friend made this recipe for a dinner gathering and it was fantastic. I would definitely make this myself."

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