Italian-Stuffed Pork Tenderloin
This dish requires a bit of extra work, but with pre-packaged ingredients it goes smoothly. Serve with a tossed green salad.
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
- Preheat 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.
Makes 6 to 8 servings.
Recipe and photograph provided courtesy of National Pork Board.