italian-stuffed pork tenderloin

Name: Italian-Stuffed Pork Tenderloin
Prep time: 15 min
Cook time: 30 min
Yield: 8
Cuisine: Italian
Ingredients: 2 - whole pork tenderloins, about 1 lb each; 2 tablespoon(s) butter; 8 ounce(s) fresh mushrooms, chopped; 1/2 cup(s) green onions, sliced; 6 ounce(s) pkg long grain and wild rice mix, cooked according to package directions and cooled; 1 cup(s) pecans, chopped and toasted; 2 tablespoon(s) fresh parsley, chopped; 2 teaspoon(s) dried italian seasoning; 1/2 teaspoon(s) salt; 10 ounce(s) alfredo sauce; 3 tablespoon(s) chardonnay or other dry white wine

(1 rating)

review

Private Recipe by

Nicole Bredeweg

@nikkitten

West Olive, MI

I found this recipe in a cookbook I borrowed from one of my local libraries, Back of the Box Cooking. It was contributed by the National Pork Board. And, whoo-hoo, do they know what they are doing! My husband (mostly) assembled this for dinner with his parents. I walked in to the most wonderful smells. . . I couldn't stop myself from trying the rice. And, can you believe it? I think the Alfredo mix was too much -- it was incredible without it! We've now found an acceptable Easter dinner.

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(1 rating)

yield 8 serving(s)

prep time 15 Min

cook time 30 Min

method Bake

Ingredients For italian-stuffed pork tenderloin

2

whole pork tenderloins, about 1 lb each
2 Tbsp

butter
8 oz

fresh mushrooms, chopped
1/2 c

green onions, sliced
6 oz

pkg long grain and wild rice mix, cooked according to package directions and cooled
1 c

pecans, chopped and toasted
2 Tbsp

fresh parsley, chopped
2 tsp

dried italian seasoning
1/2 tsp

salt
10 oz

alfredo sauce
3 Tbsp

chardonnay or other dry white wine

How To Make italian-stuffed pork tenderloin

1
Preheat oven to 425*F. Cut lengthwise slit in each pork tenderloin, cutting to but not through the other side. Set pork aside.

2
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.
3
Set aside 3/4 cup of the rice mixture. Spoon remaining rice mixture into 1-1/2 quart casserole; cover and set aside.
4
Divide reserved 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 - 30 minutes until internal temperature is 160*F. Bake casserole of rice mixture alongside tenderloins.
5
Meanwhile, for sauce, combine Alfredo sauce and Chardonnay in medium saucepan. Cook and stir over low heat until bubbly.
6
To serve, spoon rice mixture onto serving platter. Remove toothpicks from tenderloins. Cut pork tenderloins into 1" thick slices; arrange on rice mixture on platter. Serve sauce with pork and rice mixture.
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