Stuffed Pork Tenderlion with Honey Mustard Glaze

Description
Makes 4 servings.

Ingredients

 * ½ cup sliced celery
 * ½ cup chopped onion
 * 1 tablespoon butter or margarine
 * 1½ cups cooked brown or white rice
 * 1 medium apple, cored and chopped
 * ¼ cup chopped walnuts
 * ½ teaspoon salt
 * ½ teaspoon ground black pepper
 * ½ teaspoon rubbed sage
 * 1 whole pork tenderloin (about 1 pound), butterflied and flattened for stuffing

Honey mustard glaze

 * 3 tablespoons honey
 * 2 tablespoons cider vinegar
 * 2 tablespoons firmly packed brown sugar
 * 1 tablespoon Dijon-style mustard
 * 1 to 1½ teaspoons ground paprika

Directions

 * 1) Cook celery and onion in butter in large skillet over medium-high heat until onion is transparent.
 * 2) Stir in rice, apple, walnuts, salt, pepper and sage; remove from heat.
 * 3) Fill tenderloin with rice mixture; roll and tie with string at 1-inch intervals.
 * 4) Place tenderloin in shallow roasting pan. Brush with glaze.
 * 5) Roast at 375°F for 25 to 30 minutes or until internal meat temperature registers 160°F.
 * 6) Brush with remaining glaze after 15 minutes. Slice before serving.

Honey mustard glaze

 * 1) Whisk together honey, vinegar, sugar, mustard and paprika in small bowl.