Ingredients

• 2 Canadian Pork tenderloins, well-trimmed, about 12 oz (0.375 kg) each
• 6 oz (180 g) pkg long-grain and wild rice mix
• 1 tbsp (15 ml) butter
• 8 oz (0.25 kg) chopped fresh mushrooms
• 1/2 cup (125 ml) sliced green onions
• 1 cup (250 ml) chopped pecans, toasted
• 2 tbsp (25 ml) chopped fresh parsley
• 2 tsp (10 ml) dried Italian seasoning
• 1/2 tsp (2 ml) salt

Lemon-Wine Sauce

• 1/2 cup (125 ml) EACH chicken broth, white wine
• 1 tbsp (15 ml) lemon juice
• 1 tbsp (15 ml) chopped onion
• 1 clove garlic, minced
• 1/4 tsp (1 ml) EACH sugar, pepper
• 1 tsp (5 ml) EACH cornstarch, cold water

Cooking Instructions

1. Cut each tenderloin lengthwise down the centre, cutting to but not through opposite side; open flat.
2. Prepare rice mix according to package directions. Melt butter in a non-stick skillet. Add mushrooms and onions and cook until tender.
3. Remove from heat and stir in cooked rice mix, pecans and parsley.
4. Reserve 3/4 cup of rice mixture. Place remaining rice in a covered casserole and set aside. Divide 3/4 cup rice mixture between the two tenderloins, spreading evenly down the centre.
5. Close tenderloins and fasten with toothpicks.
6. Combine Italian seasoning and salt. Sprinkle over the top of tenderloins.
7. Roast on a rack in a shallow roasting pan at 400°F (200°C) for about 25-30 minutes or until meat thermometer registers 160°F (70°C).
8. Bake rice casserole at the same time. Meanwhile, prepare Lemon-Wine Sauce. When tenderloins are done, spread rice mixture on platter. Remove toothpicks from tenderloins and cut into 1" (2.5cm) slices. Arrange slices on rice and drizzle with Lemon-Wine Sauce.

Lemon-Wine Sauce

1. Combine chicken broth, wine, lemon juice, onion, garlic, sugar and pepper; simmer 5 minutes. Combine cornstarch and water. Stir into broth mixture and simmer until thickened.