Pork Tenderloin with Rice and Prune Stuffing

Description
Makes 3 servings

Ingredients

 * 3/4 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
Plump prunes in cold water overnight. Chop and set aside.

Butterfly pork and pound to an 8x10-inch rectangle. Sprinkle lightly with salt and pepper. Melt butter in saucepan. Add onion and celery; cook until soft but not brown. Stir in glace and simmer 3 minutes. Remove from heat. Add prunes and rice; salt and pepper to taste.

Soak lettuce leaves in tepid water to wilt. Place a layer of lettuce over 1/4 of long side of pork. Top with rice mixture and another layer of lettuce. Roll up from long side, jelly roll fashion; tie, if necessary. Place in rack on shallow roasting pan. Roast at 350 degrees for 30 to 40 minutes or until internal temperature reaches 155 degrees.