Stuffed Pork Tenderloin

By luvmybuttonsnbows

Ingredients

• 2 tsp olive oil
• 1 red onion, chopped (1 c)
• 1 rib celery, chopped {1/2 c)
• 1/3 c chopped carrot
• 2 cloves garlic, minced
• 1/2 c dried apricots, chopped
• 1/3 c packed golden raisins
• 1 Tbsp chopped fresh rosemary
• 1/2 c orange juice
• 2 c ready-to-heat or cooked brown rice
• 2 Tbsp flaxseed
• 1 lg egg
• 3 Tbsp grated Parmesan
• 2 pork tenderloins
• 1 c reduced-sodium chicken broth

Preparation

Step 1

l HEAT oil in large skillet over medium-high heat. Add next 4 ingredients. Cook, stirring, until softened, 6 to 7 minutes. Stir in apricots, raisins, and rosemary. Cook 2 minutes. Add juice and cook until evaporated, 2 minutes. Stir in rice and flaxseed. Let mixture cool in bowl. Stir in egg, cheese, 1/2 tsp salt, and 1/8 tsp pepper.

2 SLICE tenderloins lengthwise, leaving 1/2" hinge. Cover with plastic wrap. Pound to 1/2" thickness and season with salt and pepper.

3 SPREAD 1 cup of the rice mixture over 1 tenderloin, leaving 1" border near long edges. Starting at 1 long edge, roll up pork and tie with kitchen twine. Repeat with remaining pork and rice.

4 WIPE out skillet, coat with cooking spray, and heat over medium-high heat. Brown pork on all sides, turning, about 5 minutes. Transfer to slow cooker. Add broth. Cover and cook until pork has cooked through, 4 to 5 hours on low. Let stand 10 minutes before removing twine and slicing.