Ingredients
2 pork tenderloins (1 pound each)1 package (8.8 ounces) ready-to-serve whole grain brown and wild rice medley1-3/4 cups frozen broccoli, carrots and water chestnuts, thawed and coarsely chopped1/2 cup chopped dried apricots1/2 cup minced fresh parsley1/2 teaspoon salt1/2 teaspoon garlic powder1/2 teaspoon dried thyme1/2 teaspoon dried sage leaves1/4 teaspoon pepperGRAVY:1 cup water1 envelope pork gravy mix1 tablespoon Dijon mustard1/4 teaspoon dried sage leaves1 tablespoon minced fresh parsley
Preparation
Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover and flatten to 3/4-in. thickness.
Prepare rice according to package directions. In a small bowl, combine the rice, vegetables, apricots, parsley and seasonings.
Remove covering; spread rice mixture over meat. Close tenderloins; tie with kitchen string. Place in an ungreased 15x10x1-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 thermometer reads 160°. Let stand for 15 minutes. Discard string; cut each tenderloin into 9 slices. Serve with remaining gravy.
