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Pork Tenderloins with Wild Rice

 Pork Tenderloins with Wild Rice
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
6 ServingsPrep: 25 min. Bake: 25 min. + standing


  • 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


  • 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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Pork Tenderloins with Wild Rice (continued)

Directions (continued)

  • Prepare rice according to package directions. In a small bowl,
  • combine the rice, vegetables, apricots, parsley and seasonings.
  • 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.
  • 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 meat thermometer reads 160°. Let stand for 15
  • minutes. Discard string; cut each tenderloin into nine slices. Serve
  • with remaining gravy. Yield: 6 servings.
Nutritional Facts: 3 slices with 2 tablespoons gravy equals 293 calories, 6 g fat (2 g saturated fat), 84 mg cholesterol, 803 mg sodium, 25 g carbohydrate, 2 g fiber, 32 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.