Pork Tenderloins With Wild Rice

• 2 pork tenderloins (1 pound each)
• 1 package (8.8 ounces) ready-to-serve whole grain brown and wild rice medley
• 1-3/4 cups frozen broccoli, carrots and water chestnuts, thawed and coarsely chopped
• 1/2 cup chopped dried apricots
• 1/2 cup minced fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage leaves
• 1/4 teaspoon pepper
• 1 cup water
• 1 envelope pork gravy mix
• 1 tablespoon Dijon mustard
• 1/4 teaspoon dried sage leaves
• 1 tablespoon minced fresh parsley

1. Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 3/4-in. thickness.
2. Prepare rice according to package directions. In a small bowl, combine the rice, vegetables, apricots, parsley and seasonings.
3. Remove plastic; spread rice mixture over meat. Close tenderloins; tie with kitchen string. Place in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 425u0b0 for 15 minutes.
4. Meanwhile, in a small saucepan, combine the water, gravy mix, mustard and sage. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley.
5. Brush 2 tablespoons gravy over tenderloins. Bake 10-15 minutes longer or until a thermometer reads 160u0b0. Let stand for 15 minutes. Discard string; cut each tenderloin into nine slices. Serve with remaining gravy.

pork, ready, frozen broccoli, apricots, parsley, salt, garlic, thyme, sage, pepper, water, pork gravy mix, mustard, sage, parsley

Taken from www.tasteofhome.com/recipes/pork-tenderloins-with-wild-rice/ (may not work)