- cooking bag
- 1 tablespoon all-purpose flour
- 1 1/2 pounds pork tenderloins, trimmed
- 1 tablespoon butter
- 1 1/2 cups chopped sweet onion
- 1/2 cup raw celery
- 1/4 cup shredded carrot
- 2 small cloves garlic
- dash leaf thyme
- dash black pepper
- 1 1/2 cups cooked wild rice
- 1/2 cup defatted chicken broth
- 3 tablespoons cornstarch
Sauté onions, garlic, celery, carrot, and seasonings in butter until tender. Add 1 1/2 cups cooked wild rice; stir to combine. Spread stuffing mixture over split meat. Fold meat back over itself. Tie with kitchen string. Add the tied tenderloin and chicken broth to the prepared cooking bag; close bag with the provided tie. Place the bag in a shallow baking pan. Bake at 350° until meat reaches an internal temperature of 160°, about 1 hour.
Pour broth into a sauce pan and skim off excess fat. Combine cornstarch with a few teaspoons of water and stir to dissolve. Stir into the broth; cook until thickened.
Serves 4 to 6.
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