Italian Stuffed Pork TenderloinPrep: 15 min Cook: 30 min Servings: 8by Robyn Savoie380 recipes>
This is an award-winning recipe and a hot menu item (literally). This dish requires a bit of extra work, but with pre-packaged ingredients it goes smoothly. Serve with a tossed green salad and for dessert, Fruit Compote over pound cake.
- PORK & RICE:
- 2 lbs. Pork Tenderloin, About 2 Whole
- 2 Tbsp. Butter
- 8 Oz. Carton Fresh Mushrooms, Chopped
- 1/2 Cup Scallions, Sliced Thin
- 6 Oz. Pkg. Long-Grain & Wild Rice Mix, Cooked And Cooled
- 1 Cup Toasted Pecans, Chopped
- 2 Tbsp. Fresh Parsley, Chopped
- 2 Tbsp. Dried Italian Seasoning Mix
- 1/2 Tsp. Salt
- 10 Oz. Pkg. Alfredo Sauce
- 2 Tbsp. Chardonnay Or Favorite Dry White Wine
- Heat oven to 425 degrees F.
- For the Pork: Stir together Italian seasoning and salt in small bowl. Sprinkle evenly over top of pork tenderloin. 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 tenderloin, spreading evenly in slits. Close slits; secure with toothpicks/butchers string. Place pork tenderloin on rack in shallow roasting pan.
- Roast tenderloin, uncovered, for 25-27 minutes until internal temperature is 145°F, followed by a 5-minute rest time. Bake casserole of rice mixture alongside tenderloin.
- For The Sauce: Meanwhile, 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/butchers string from tenderloin. Cut pork tenderloin into 1-inch-thick pieces; arrange on rice mixture on platter. Serve sauce with pork and rice mixture.
- Tip: Try adding 1/2 cup dried cranberries to the rice.
Leave a review or comment