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Pork Tenderloin with Rice and Prune Stuffing

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Description Edit

Makes 3 servings

Ingredients Edit

Directions Edit

  1. Plump prunes in cold water overnight. Chop and set aside.
  2. Butterfly pork and pound to an 8x10-inch rectangle.
  3. Sprinkle lightly with salt and pepper.
  4. Melt butter in saucepan.
  5. Add onion and celery; cook until soft but not brown.
  6. Stir in glace and simmer 3 minutes. Remove from heat.
  7. Add prunes and rice; salt and pepper to taste.
  8. Soak lettuce leaves in tepid water to wilt.
  9. Place a layer of lettuce over ¼ of long side of pork.
  10. Top with rice mixture and another layer of lettuce.
  11. Roll up from long side, jelly roll fashion; tie, if necessary.
  12. Place in rack on shallow roasting pan.
  13. Roast at 350 °F for 30 to 40 minutes or until internal temperature reaches 155 °F.

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