1/2 cup sliced celery
1/2 cup chopped onion
1 tablespoon butter or margarine
1 1/2 cups cooked brown or white rice
1 medium apple, cored and chopped
1/4 cup chopped walnuts
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 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 1 1/2 teaspoons ground paprika
Cook celery and onion in butter in large skillet over medium high heat until onion is transparent. Stir in rice, apple, walnuts, salt, pepper and sage; remove from heat. Fill tenderloin with rice mixture; roll and tie with string at 1 inch intervals. Prepare glaze by whisking together honey, vinegar, sugar, mustard and paprika in small bowl. Place tenderloin in shallow roasting pan. Brush with glaze. Roast at 375F 25 to 30 minutes or until internal meat temperature registers 160 degrees. Brush with remaining glaze after 15 minutes. Slice before serving. Makes 4 servings.
White Cheddar Scalloped Potatoes
6 tablespoons unsalted butter
1/2 cup all purpose flour
4 cups chicken broth
3 cups coarsely grated white cheddar cheese
4 pounds boiling potatoes
1 cup sourdough bread crumbs
Preheat oven to 350F and butter 2 quart shallow baking dish. In heavy saucepan, melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and add broth in a stream, whisking. Bring sauce to a boil, whisking; simmer, whisking , until thickened, about 2 minutes. Remove pan from heat and whisk in cheese, salt and pepper to taste, and whisk until cheese is melted. Peel potatoes and slice about 1/8 inch thick. In prepared baking dish, make 5 layers of potatoes and sauce, beginning with potatoes and ending with sauce. Sprinkle with bread crumbs and bake, uncovered, in oven 1 hour, or until potatoes are tender and top is golden.
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