1 pork tenderloin
Stuffing
2 tsp olive oil
1 apple, peeled and diced
1 onion, diced
1 cup of mushrooms, diced
1/4 cup crushed walnuts
1 clove crushed garlic
1 tsp curry powder
dash of salt and pepper
Rub
1 tbsp dijon mustard
1 clove crushed garlic
1/2 tsp sea salt
Pilaf
1 tbsp olive oil
1 cup long grain rice
2 cups chicken or vegetable broth
Heat olive oil in a pan on medium heat. Add apple, onion, mushrooms, walnuts, garlic, curry, salt and pepper and cook until tender.
Cut the pork along the centre and open it up like a book. Place half of the apple mixture along the centre and close it shut with toothpicks or butcher’s string.
In a small bowl, combine mustard, garlic and salt. Rub onto pork.
Place on a roasting pan and bake at 375F for 45 minutes or until meat thermometer reads 155F.
While pork is in the oven, prepare the pilaf. Heat oil in saucepan on medium heat, then add rice and cook for 5 minutes, stirring frequently. Add broth and the rest of the apple mixture. Heat until boiling, then reduce heat to low and simmer covered for about 20 minutes or according to your rice package directions.
This was pretty tasty and I especially enjoyed the rice. Cole was of a differing opinion. He hated the rice and didn’t even want it on the plate with the other food. I told him he didn’t have to eat it but that wasn’t good enough, it had to be off the plate! He didn’t even try it so I guess he just didn’t like the way it looked. Gotta love 3-year-olds! He did, however, really like the meat. He tried to steal everyone else’s but we wouldn’t let him. It was too good to share.
My kids like to whine, especially when it comes to the food they eat, but that doesn’t stop me from trying to make tasty and healthy meals for them. Follow along as I share family-friendly recipes and reviews from my picky family members, who I lovingly call “The Whine Critics.” 
