Ingredients
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2/3 cup wild rice (cooked)
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1 pound lean pork tenderloin
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1/2 cup unsweetened applesauce (for stuffing and pork tenderloin)
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1/2 cup onion (chopped)
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3 tbsps MarDona Red Apple Balsamic Glaze (for glaze)
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2 tbsps MarDona Red Apple Balsamic Glaze (for stuffing and pork tenderloin)
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2/3 cup unsweetened applesauce (for glaze)
Directions
1. Preheat oven to 325 degrees Fahrenheit.
2. Saute the onions in a pan until they become translucent.
3. While onions are sauteing, cut the pork lengthwise up until the middle of the loin. Butterfly the pork, and then pound it until it has about 1/2-3/4 inch of thickness.
4. In a bowl, mix together the onions, applesauce, wild rice, and MarDona Red Apple Balsamic Glaze. Spread across the pork tenderloin.
5.Roll the pork from one end to the other (not lengthwise). Place cooking string on the pork to hold in place.
6. Spray a pan with olive oil spray, spread with brush or paper towel, and transfer the pork.
7. In a bowl, mix the applesauce and balsamic vinegar to make the glaze. Brush the glaze on the pork.
8. Cook in preheated oven for about 45-60 minutes.