Ingredients needed:
* 2 teaspoons of olive oil
* 1 red onion, chopped
* 1 rib celery, chopped
* 1/2 cup of chopped carrots
* 2 cloves of garlic, minced
* 1/2 cup of dried apricots, chopped
* 1/2 cup of packed golden raisins
* 1 tablespoon of chopped fresh rosemary
* 1/2 cup of orange juice
* 2 cups of ready to heat or cooked brown rice
* 2 tablespoons of flaxseed
* 1 large egg
* 3 tablespoons of grated Parmesan
* 2 pork tenderloins
* 1 cup of reduced-sodium chicken broth
Preparation steps:
* Heat oil in large skillet over medium to high heat. Add next 4 ingredients. Cook, stirring, until softened. This will take approximately 6 minutes. Stir in apricots, raisins and rosemary. Cook for 2 minutes. Add juice and cook until evaporated (approximately 2 minutes). Stir in rice and flaxseed. Let mixture cool in bowl. Stir in egg, cheese, 1/2 teaspoon of salt, and 1/8 teaspoon of pepper.
* Slice tenderloins lengthwise, leaving 1/2 " hinge. Cover with plastic wrap. Pound to 1/2" thickness and season with salt and pepper
* Spread 1 cup of the rice mixture over 1 tenderloin, leaving 1" border near long edge, roll up pork and tie with kitchen twine. Repeat with remaining pork and rice.
* Wipe out skillet, coat with cooking spray, and heat over medium-high heat. Brown pork on all sides. Tranfer to crockpot. Add broth. Cover and cook until pork has cooked through for 4 to 5 hours on low. Let stand 10 minutes before removing twine and slicing.
Enjoy
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