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.