Pork Tenderloin with Rice and Prune Stuffing

== Description ==
Makes 3 servings
== Ingredients ==
* ¾ cup dried pitted prunes
* 2 pounds pork tenderloin
* salt
* ground black pepper
* 2 tablespoons butter or margarine
* 1 tablespoon chopped onion
* 3 tablespoons chopped celery
* 2 tablespoons chicken glaze
* 2 cups cooked rice
* Boston lettuce
 
== Directions ==
# Plump prunes in cold water overnight. Chop and set aside.
# Butterfly pork and pound to an 8x10-inch rectangle.
# Sprinkle lightly with salt and pepper.
# Melt butter in saucepan.
# Add onion and celery; cook until soft but not brown.
# Stir in glace and simmer 3 minutes. Remove from heat.
# Add prunes and rice; salt and pepper to taste.
# Soak lettuce leaves in tepid water to wilt.
# Place a layer of lettuce over ¼ of long side of pork.
# Top with rice mixture and another layer of lettuce.
# Roll up from long side, jelly roll fashion; tie, if necessary.
# Place in rack on shallow roasting pan.
# Roast at 350 °F for 30 to 40 minutes or until internal temperature reaches 155 °F.
Category:American Meat Dishes
Category:Boston lettuce Recipes
Category:Main Dish Meat Recipes
Category:Pork tenderloin and fillet Recipes
Category:Prune Recipes
Category:Rice Recipes