Stuffed Pork Loin with Dried Fruits & Spices

I found this recipe on prevention.com.

Ingredients:
For the pork loin:
3/4 c wild rice (Uncle Ben's Original Converted White Rice)
1-1/2 tsp olive oil (EVOO, I used 2 tsp total b/c my skillet is not non-stick)
1 c chopped onion (onion powder)
1/2 c chopped fennel or celery (celery)
1 clove garlic, minced (2 cloves)
1 tsp dried thyme
1/4 c madeira or defatted reduced sodium chicken broth (Swanson Chicken Broth, 100% fat free, 33% less sodium)
1/4 c chopped dried apricots
1/4 c chopped prunes
salt
ground black pepper
1 pork tenderloin, 1-1/2 lbs (1 lb, 10 oz)

For the sauce:
1 c defatted reduced sodium chicken broth (Swanson Chicken Broth, 100% fat free, 33% less sodium)
1/3 c apricot nectar or orange juice (Minute Maid OJ)
2 tsp dijon mustard (Meijer)
2 tsp cornstarch
2 T water

Directions:

To make the pork loin:
Cook the wild rice according to 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 6-8 min, or until the onions are soft. Add the Madeira or broth and increase the heat to high. Cook for 1-2 min, or until the liquid is evaporated. Remove from heat and stir in the apricots, prunes and rice. Season with 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 rice mixure. Mist the pork with no-stick spray and sprinkle lightly with salt and pepper.

Preheat the oven to 350F. Coat a large ovenproof skillet with no-stick pray (I used 1/2 tsp EVOO) and place over medium-high heat. Add the pork and cook for 3-5 minutes, or until browned on all sides. Transfer the skillet to the oven and cook for 25 min, or until the meat is only slightly pink on the inside (I cooked it for probably 40-50 min because I don't like pink!). Let stand for 5 min 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 min.

Place the cornstarch in a cup. Add the water and stir until smooth. Add to the saucepan and cook, whisking constantly, for 2 min or until thickened. Serve over the pork.

Nutritional Information: (based on 4 servings)
Calories: 416
Fat: 7g
Saturated Fat: 2g
Carbs: 49g
Protein: 40g

Rating:
Kristen: 4.5
Dave: 4.5