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PORK TENDERLOIN WITH RICE AND PRUNE STUFFING

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Makes 3 servings



Ingredients Needed For PORK TENDERLOIN WITH RICE AND PRUNE STUFFING
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* 3/4 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
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Directions To Prepare PORK TENDERLOIN WITH RICE AND PRUNE STUFFING
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#Plump prunes in cold water overnight. Chop and set aside.
#Butterfly Pork and pound to an 8x10-inch rectangle. Sprinkle lightly with salt and pepper. Melt butter in saucepan.
#Add Onion and celery; cook until soft but not brown. Stir in glace and simmer 3 minutes. Remove from heat. Add prunes and rice; salt and pepper to taste.
#Soak lettuce leaves in tepid water to wilt. Place a layer of lettuce over 1/4 of long side of Pork. Top with rice mixture and another layer of lettuce.
#Roll up from long side, jelly roll fashion; tie, if necessary. Place in rack on shallow roasting pan.
#Roast at 350 degrees for 30 to 40 minutes or until internal temperature reaches 155 degrees.



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Monday, October 23, 2017, 8:52 pm


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