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| INGREDIENTS |
| 1 lb. |
pork tenderloin, trimmed of all fat and silver skin (thin membrane) removed |
| 1½ tsp. |
unsalted butter |
| ¾ cup |
minced onion |
| ¼ cup |
shredded carrot |
| ½ cup |
minced celery |
| 1 |
garlic clove, minced |
| 1 cup |
cooked wild rice |
| |
pinch of thyme leaves |
| |
pinch of black pepper |
| ¼ cup |
chicken broth |
| 1½ tsp. |
cornstarch |
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| RECIPE |
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Preheat oven to 350ºF.
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Remove visible fat and silver skin from pork loin. If it is in two pieces, place each piece in a large heavy duty zip-lock bag with 1 teaspoon water and pound gently to ¼ inch.
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If it is not in two pieces, butterfly pork but do not slice it all the way through and pound meat gently to ¼ inch.
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Melt butter in pan. Sauté onion, carrot, celery, garlic, thyme, and pepper until tender.
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Add cooked wild rice and chicken broth, combine.
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Spoon rice mixture over one side of the pork tenderloin.
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Close and tie with string.
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Place on baking pan and cover with foil.
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Bake covered for 30-45 minutes or until internal temperature reads 145ºF.
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| SERVING SUGGESTION |
SERVING SIZE:
4 ounces
NUMBER OF SERVINGS:
3
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| NUTRITION FACTS |
| |
| Calories |
377 |
|
| Total Fat |
11 g |
|
| Sodium |
249 mg |
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| Total Carbohydrates |
21 g |
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| Fiber |
2 g |
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| Protein |
44 g |
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