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Pork Tenderloin: 1 each pork tenderloin, trimmed (approximately 10 oz.) 2 cloves garlic, minced 2 Tbsp. onion, minced 2 Tbsp. fresh parsley, chopped 1/2 tsp. sage salt (optional) and pepper to taste Preheat oven to 375 degrees. Mix all ingredients together. With the tip of a small sharp knife, make several cuts, about 1/2-inch deep into the top of the loin. Fill each cut with seasoning mixture. Rub remaining mixture on outside of loin. Place in a baking dish. Insert thermometer and roast uncovered about 30 to 35 minutes (160 degrees on thermometer). Almond-Apricot Orzo: 2 Tbsp. golden raisins 1/4 c. apricots, drained and cut in narrow strips 1 Tbsp. margarine 1/4 c. almonds, finely chopped 1 c. orzo (uncooked) 1 Tbsp. honey Prepare orzo according to package directions; drain. Plump raisins and apricots in hot water for 15 to 20 minutes; drain. Sauté almonds in margarine until lightly browned. Add raisins and apricots and cook another 3 to 4 minutes to blend flavors. Add sautéed mixture to prepared orzo and toss with honey. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |