1/2 cup sliced celery
1/2 cup chopped onion
1 tablespoon butter or margarine
1 1/2 cups cooked brown rice
OR
1 1/2 cup cooked white rice
1 medium apple, cored and chopped
1/4 cup chopped walnuts
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon rubbed sage
1 pound pork tenderloin (1 whole), butterflied and flattened for stuffing
HONEY MUSTARD GLAZE
3 tablespoons honey
2 tablespoons cider vinegar
2 tablespoons firmly packed brown sugar
1 tablespoon Dijon-style mustard
1 teaspoon ground paprika, or to taste
Servings: 4
1. Cook celery and onion in butter in large skillet over medium-high heat until onion is transparent. Stir in rice, apple, walnuts, salt, pepper and sage; remove from heat.
2. Fill tenderloin with rice mixture; roll and tie with string at 1-inch intervals. Prepare glaze by whisking together honey, vinegar, sugar, mustard and paprika in small bowl.
3. Place tenderloin in a shallow roasting pan. Brush with glaze. Roast at 375 degrees 25 to 30 minutes or until internal meat temperature registers 160 degrees. Brush with remaining glaze after 15 minutes. Slice before serving.
1/2 cup chopped onion
1 tablespoon butter or margarine
1 1/2 cups cooked brown rice
OR
1 1/2 cup cooked white rice
1 medium apple, cored and chopped
1/4 cup chopped walnuts
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon rubbed sage
1 pound pork tenderloin (1 whole), butterflied and flattened for stuffing
HONEY MUSTARD GLAZE
3 tablespoons honey
2 tablespoons cider vinegar
2 tablespoons firmly packed brown sugar
1 tablespoon Dijon-style mustard
1 teaspoon ground paprika, or to taste
Servings: 4
1. Cook celery and onion in butter in large skillet over medium-high heat until onion is transparent. Stir in rice, apple, walnuts, salt, pepper and sage; remove from heat.
2. Fill tenderloin with rice mixture; roll and tie with string at 1-inch intervals. Prepare glaze by whisking together honey, vinegar, sugar, mustard and paprika in small bowl.
3. Place tenderloin in a shallow roasting pan. Brush with glaze. Roast at 375 degrees 25 to 30 minutes or until internal meat temperature registers 160 degrees. Brush with remaining glaze after 15 minutes. Slice before serving.
