1 1lb. pork tenderloin 1 1/2 tsp butter 3/4 c chopped onion 1/4 c shredded carrot 1/2 c chopped celery 1 garlic clove, chopped 1 c cooked wild rice pinch of thyme leaves pinch of black pepper 1/4c chicken broth 1 1/2 tsp cornstarch
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slit porkloin lengthwise but not through. Melt butter in pan and saute, onion, carrot, celery and garlic, thyme and pepper until tender. Add cooked wild rice and chicken broth and combine. Spoon rice mix over one side of the pork tenderloin. Close and tie with string. Bake covered for 45-60 minutes in a 350 degree oven.
I cooked the rice in chicken broth which really boosted the flavor. Don't have any complaints about it being bland. Next time I will presoak the rice since some was still crunchy. It was delish! I will definitely make this again!
This was very good, though I found that when I tested the stuffing before using it, it was a bit bland... I guess the pork helped bring up the flavor. I did feel as though something was missing...so next time I do this I might play with some ingredients a bit to up the flavor level.
I made mine with brown rice, low sodium chicken broth and non-stick spray instead of butter to make it lower fat, lower sodium and faster to prepare! My husband added some salsa for flavor. Yum!
I made this last night and it was absolutely delicious!!!! To lower the fat content of the recipe, I used cooking spray (0 cal, fat, cholest.) instead of butter. I also skimmed the fat off the top of the chicken broth.