Pork Tenderloin with Rice and Prune Stuffing

Description
Makes 3 servings

Ingredients

 * ¾ cup dried pitted prunes
 * 2 pounds pork tenderloin
 * salt
 * ground black pepper
 * 2 tablespoons butter or margarine
 * 1 tablespoon chopped onion
 * 3 tablespoons chopped celery
 * 2 tablespoons chicken glaze
 * 2 cups cooked rice
 * Boston lettuce

Directions

 * 1) Plump prunes in cold water overnight. Chop and set aside.
 * 2) Butterfly pork and pound to an 8x10-inch rectangle.
 * 3) Sprinkle lightly with salt and pepper.
 * 4) Melt butter in saucepan.
 * 5) Add onion and celery; cook until soft but not brown.
 * 6) Stir in glace and simmer 3 minutes. Remove from heat.
 * 7) Add prunes and rice; salt and pepper to taste.
 * 8) Soak lettuce leaves in tepid water to wilt.
 * 9) Place a layer of lettuce over ¼ of long side of pork.
 * 10) Top with rice mixture and another layer of lettuce.
 * 11) Roll up from long side, jelly roll fashion; tie, if necessary.
 * 12) Place in rack on shallow roasting pan.
 * 13) Roast at 350 °F for 30 to 40 minutes or until internal temperature reaches 155 °F.