PORK TENDERLOIN WITH RICE AND PRUNE STUFFING
Yield: Makes 3 servings.
• 3/4 cup dried pitted prunes
• 2 pounds pork tenderloin
• Ground black pepper
• 2 tablespoons butter or margarine
• 1 tablespoon chopped onion
• 3 tablespoons chopped celery
• 2 tablespoons chicken glaze
• 2 cups cooked rice
• Boston lettuce
Plump prunes in cold water overnight. Chop and set aside.
Butterfly pork and pound to an 8x10-inch rectangle. Sprinkle lightly with salt and pepper. Melt butter in saucepan. Add onion and celery; cook until soft but not brown. Stir in glace and simmer 3 minutes. Remove from heat. Add prunes and rice; salt and pepper to taste.
Soak lettuce leaves in tepid water to wilt. Place a layer of lettuce over 1/4 of long side of pork. Top with rice mixture and another layer of lettuce. Roll up from long side, jelly roll fashion; tie, if necessary. Place in rack on shallow roasting pan. Roast at 350 degrees for 30 to 40 minutes or until internal temperature reaches 155 degrees.
Total Fat 19g
Total Carbohydrate 51g
Dietary Fiber 3g
USA Rice Federation (www.usarice.com)