Ingredients Jump to Instructions ↓

  1. 2 Whole pork tenderloins -(about 12 oz each) trimmed -of visible fat

  2. 2 ts Olive oil

  3. 1/2ts Each dried rosemary and -thyme

  4. 1/2ts Freshly ground pepper

  5. 1 c Thinly sliced onions

  6. 3 1/3c Water

  7. 1 1/2c Converted white rice

  8. 1 1/2ts Salt GRAVY:

  9. 2 tb Red-wine vinegar

  10. 1 Jar (12 oz) au jus gravy

  11. 1/4ts Each dried rosemary and -thyme

Instructions Jump to Ingredients ↑

  1. + Directions : Heat oven to 450. F. Rub both tenderloins with oil, then rub one with the rosemary, thyme and 1/4 tsp pepper. Rub the other with remaining pepper. Lightly grease a large oven-proof skillet. Place both tenderloins in skillet. Scatter onions around edges. Bake 20 to 25 minutes (stir onion once) until a meat thermometer inserted in thickest part of pork registers 155F-160F. Meanwhile, bring water t a boil in a medium-sized saucepan. Add rice and salt. Cover and simmer 15-20 minutes until tender. Remove pork to a cutting board. Put skillet with pork drippings and onions on stove. Add vinegar and cook over medium-high heat, 1 to 2 minutes, scraping up brown bits in pan. Add gravy, thyme, and rosemary and cook over medium-high heat 1-2 minutes, until hot. Slice the herbed tenderloin and arrange on serving platter with 2 cups rice. Spoon some gravy over top and serve the rest alongside. Wrap remaining tenderloin and refrigerate along with remaining 2 cups of rice up to 4 days. Woman's Day Magazine, July 21 1992 //\oo/\\ From the hearth in Sandee's Kitchen. . .


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