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This dish requires a bit of extra work,
but with pre-packaged ingredients it goes smoothly. Serve with
a tossed green salad.
Italian-Stuffed
Pork Tenderloin
- 2 whole pork tenderloins,
about 1 pound each
2 tablespoons butter
1 (8-ounce) package fresh mushrooms, chopped
1/2 cup sliced green onions
1 (6-ounce) package long-grain and wild rice mix, cooked according
to package directions and cooled
- 1 cup chopped pecans,
toasted
2 tablespoons chopped fresh parsley
2 teaspoons dried Italian seasoning
1/2 teaspoon salt
1 (10-ounce) container refrigerated Alfredo sauce
- 3 tablespoons Chardonnay
or other dry white wine
- Heat oven to 425°F
(220°C).
- Cut lengthwise slit in
each pork tenderloin, cutting to but not through the other side.
Set pork aside.
- Melt butter in large saucepan
over medium heat. Add mushrooms and green onions; cook until
tender. Remove from heat. Stir in cooked long grain and wild
rice mix, pecans and parsley. Set aside 3/4 cup of the rice mixture.
Spoon remaining rice mixture into 1 1/2-quart casserole; cover
and set aside.
- Divide 3/4 cup rice mixture
between slits in pork tenderloins, spreading evenly in slits.
Close slits; secure with toothpicks.
- Stir together Italian
seasoning and salt in small bowl. Sprinkle evenly over top of
pork tenderloins. Place pork tenderloins on rack in shallow roasting
pan.
- Roast tenderloins, uncovered,
for 25 to 30 minutes until internal temperature is 160°F
(70°C).
- Bake casserole of rice
mixture alongside tenderloins.
- Meanwhile, for sauce,
combine Alfredo sauce and Chardonnay in medium saucepan. Cook
and stir over low heat until bubbly.
- To serve, spoon rice mixture
onto serving platter. Remove toothpicks from tenderloins. Cut
pork tenderloins into 1-inch-thick pieces; arrange on rice mixture
on platter. Serve sauce with pork and rice mixture.
Serves 6 to 8.
Recipe and photograph provided
courtesy of Pork: The Other White Meat.
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