Pork Tenderloin with Rice and Prune Stuffing

Description

Makes 3 servings

Ingredients

• ¾ cup dried pitted prunes
• 2 pounds pork tenderloin
• salt
• 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

Procedures

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.