Prep time
Cook time
4 cup uncooked Hinode White & Wild Rice
4 cup butternut squash (cubed)
6 tbsp Vegetable Oil
6 Celery Stalks (sliced)
4 small red onion (chopped)
4 cup figs (sliced)
2 cup pecans (halved and candied)
Prepare Hinode rice per package instructions.
Preheat oven to 425 degrees.
Cube butternut squash, drizzle with 1 Tbsp. oil and roast on baking sheet in oven for about 20 minutes until tender. Turn over squash a couple times while roasting. Set aside.
Rinse pork and pat dry with paper towel.
Rub pork with thyme and garlic.
Mix fig butter and Dijon mustard together and rub on pork.
Grill pork at 375 degrees for about 20 minutes or until thermometer reads 140 degrees in center of tenderloin. Turn pork over after 10 minutes.
Remove from grill, wrap with foil and let stand for 10 minutes.
Sauté 2 Tbsp. of oil in large skillet with onion and celery until translucent.
Add 4 cups cooked White & Wild rice, figs, butternut squash and pecans – sauté until combined.
In a small sauce pan bring fig butter and vinegar to a simmer mixing well until hot.
Serve pork slices over rice, drizzle with sauce and garnish with dill sprig.