Pork Tenderloin with Rice Stuffing
From cookinggood 16 years ago
- 50 minutes to make
- Serves 8
This is a variation on a Paula Dean Crown Roast recipe. The stuffing was so good we wanted it on more than a holiday so I fix it with the pork tenderloin. I didn't think I would like the prunes but I really did! Read more I'm glad I usually try a new recipe as written and make changes the next time. I would have left out the prunes for sure but they add a lot of flavor. I cook this in a clay baker with a cover. It could be cooked in a covered casserole. See less
Ingredients
- 2 lb pork tenderloin shopping list
- 1/4 cup chopped onion shopping list
- 2 tablespoon butter shopping list
- salt shopping list
- pepper shopping list
- 1 clove garlic minced shopping list
- 1 cup uncooked instant rice shopping list
- 1/8 teaspoon poultry seasoning shopping list
- 1 cup water shopping list
- 1/2 cup chopped dried prunes shopping list
- 1/4 cup chopped dried apricots shopping list
- canned apricot halves, drained (optional) shopping list
How to make it
- Saute onion and garlic in butter until tender but not browned. Add rice, salt, and pepper to taste, poultry seasoning and water to onions and garlic. Stir to moisten rice, bring to a boil and remove from heat. Cover and let stand for 10 minutes.
- Stir dried fruit into rice.
- Pour rice mixture into the clay baker. (if using a casserole dish spray with pam)
- Salt and pepper pork tenderloin and place on top of rice mixture and cover.
- Bake at 350 degrees for 50 minute or until done.
- Garnish with canned apricot halves.
People Who Like This Dish 5
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The Rating
Reviewed by 4 people-
This sounds delish. I love prunes and this type of fruit with pork is maaaaavellous! X0
auntybea
in Vernon loved it
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Wow, this sounds so delicious, Ferri. I'll give it a try. Thanks!
Smiles,
~Vickie
lunasea
in Orlando loved it
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Sounds great!
mamalou
in Attleboro loved it
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