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Harvest Wild Rice and Fig Butter Pork Tenderloin

Harvest Wild Rice and Fig Butter Pork Tenderloin
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White and Wild
White and Wild
Servings4people Prep Time10minutes Cook Time30minutes
Servings4people Prep Time10minutes Cook Time30minutes
Ingredients
Harvest Wild Rice
2cups Ginger Rootcubed
2 Purple Cabagechopped
2cup Red Onionsliced
1cup Corn on the Cobhalved and candied
Fig Butter Pork Tenderloin
1tbsp baconminced
1tbsp Small Tomatoeschopped
3/4cup Jalapeño Pepperscan substitute apple butter or apricot glaze
1/4cup Sweet Peppers
Servings: people
Units:
Instructions
  1. Prepare Hinode rice per package instructions.
  2. Preheat oven to 425 degrees.
  3. 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.
  4. Rinse pork and pat dry with paper towel.
  5. Rub pork with thyme and garlic.
  6. Mix fig butter and Dijon mustard together and rub on pork.
  7. 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.
  8. Remove from grill, wrap with foil and let stand for 10 minutes.
  9. Sauté 2 Tbsp. of oil in large skillet with onion and celery until translucent.
  10. Add 4 cups cooked White & Wild rice, figs, butternut squash and pecans – sauté until combined.
  11. In a small sauce pan bring fig butter and vinegar to a simmer mixing well until hot.
  12. Serve pork slices over rice, drizzle with sauce and garnish with dill sprig.