Preheat oven to 375 degrees. Heat oil over medium heat in a medium skillet. Add onion; cook 5 minutes or until tender. Stir in spinach until slightly wilted. Remove from heat. Add rice, apricots, orange zest and juice, thyme, and salt.
Recipe
Primary Media
Description
This show-stopping main dish centerpiece is perfect for any occasion.l And you'll love the combination of orange, apricots, and Dijon mustard.
Servings and Ingredients
Ingredients
Quantity | Ingredient | Add |
---|---|---|
2 tbsp. Gustare Vita garlic-flavored olive oil | ||
⅔ c. Hy-Vee Short Cuts chopped white onions | ||
4 c. fresh baby spinach, chopped | ||
1 (8.8-oz.) pkg. ready-to-serve seasoned long-grain and wild rice | ||
½ c. dried apricots, finely chopped | ||
1 tsp. fresh orange zest | ||
¼ c. fresh orange juice | ||
1 tsp. Hy-Vee dried thyme | ||
½ tsp. Hy-Vee salt | ||
2 (1-lbs. each) True pork tenderloins | ||
¼ c. Hy-Vee apricot preserves | ||
2 tsp. Hy-Vee Dijon mustard | ||
Fresh thyme sprigs, for garnish |
Things To Grab
- Medium skillet
- Plastic wrap
- Meat mallet
- 100%-cotton kitchen string
- Shallow roasting pan with rack
- Small microwave-safe bowl
- Silicone pastry brush
- Meat thermometer
Directions
Cut a lengthwise slit down the center of each tenderloin, cutting within 1/2-inch of the bottoms. Open tenderloins like a book and place each between two large pieces of plastic wrap. Lightly pound each portion into a 10x8-inch rectangle using the flat side of a meat mallet and working from center to edges of meat.
Remove top pieces of plastic wrap; spoon on spinach filling to within 1-inch of edges. Use bottom pieces of plastic wrap to lift and roll up each tenderloin in a spiral, beginning with one of the short sides. Tie closed with 100%-cotton kitchen string. Place rolled tenderloins, seam sides down, on a rack in a shallow roasting pan.
Roast, uncovered, 25 minutes. Meanwhile, melt apricot preserves in a microwave; stir in mustard. Brush mixture on tenderloins. Continue roasting 15 to 20 minutes more or until a meat thermometer inserted in stuffing registers 165 degrees. Transfer tenderloins to a cutting board; loosely cover with foil and let rest 5 minutes. Cut into 1/2-inch slices and serve. Garnish with fresh thyme sprigs, if desired.
Nutrition facts
Servings
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 45mg
- Sodium: 440mg
- Total Carbohydrates: 38g
- Protein: 22g
Daily Values
Recipe Source:
Hy-Vee Monthly Ad January 2019