Apricot Stuffed Pork Loin
|For pork loin|
|Wild rice||3⁄4 Cup (12 tbs)|
|Olive oil||1 1⁄2 Teaspoon|
|Chopped onions||1 Cup (16 tbs)|
|Chopped fennel/Chopped celery||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Dried thyme||1 Teaspoon|
|Madeira/Defatted reduced-sodium chicken broth||1⁄4 Cup (4 tbs)|
|Chopped dried apricots||1⁄4 Cup (4 tbs)|
|Chopped prunes||1⁄4 Cup (4 tbs)|
|Ground black pepper||To Taste|
|Pork tenderloin||1 1⁄2 Pound (1 Tenderloin)|
|Defatted reduced sodium chicken broth||1 Cup (16 tbs)|
|Apricot nectar/Orange juice||1⁄3 Cup (5.33 tbs)|
|Dijon mustard||2 Teaspoon|
To make the pork loin: Cook the wild rice according to the package directions.
Warm the oil in a large no-stick skillet over medium heat.
Add the onions, fennel or celery, garlic, and thyme.
Cook, stirring often, for 6 to 8 minutes, or until the onions are soft.
Add the Madeira or broth and increase the heat to high.
Cook for 1 to 2 minutes, or until the liquid is evaporated.
Remove from the heat and stir in the apricots, prunes, and wild rice.
Season with the salt and pepper.
With a long slender knife, make a 1" slit from one end of the pork to the other, keeping the sides of the loin intact.
Using your fingers, push the meat back from the slit to create a "tunnel." From both ends, stuff the cavity with the wild-rice mixture.
Mist the pork with no-stick spray and sprinkle lightly with salt and pepper.
Preheat the oven to 350°F.
Coat a large ovenproof skillet with no-stick spray and place over medium-high heat.
Add the pork and cook for 3 to 5 minutes, or until browned on all sides.
Transfer the skillet to the oven and cook for 25 minutes, or until the meat is only slightly pink on the inside.
Transfer to a cutting board.
Let stand for 5 minutes before slicing.
To make the sauce: In a small saucepan, whisk together the broth, apricot nectar or orange juice, and mustard.
Bring to a boil over medium-high heat and cook for 2 minutes.
Place the cornstarch in a cup.
Add the water and stir until smooth.
Add to the saucepan and cook, whisking constantly, for 2 minutes, or until thickened.
Serve over the pork.