Recipe Details

Italian-Stuffed Pork Tenderloin

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6 - 8

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

2 pork tenderloins, about 1 pound each
2 tablespoons butter
1 8-oz carton fresh mushrooms, chopped
1/2 cup green onions, sliced
1 6-oz package long grain and wild rice, cooked according to package directions and cooled
1 cup pecans, chopped
2 tablespoons fresh parsley, chopped
2 teaspoons Italian seasoning
1/2 teaspoon salt
1 10-oz container Alfredo sauce, refrigerated
3 tablespoons Chardonnay, OR other dry white wine

Cooking Directions

Heat oven to 425 degrees F. 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 25-27 minutes until internal temperature is 145 degrees Fahrenheit, followed by a 5-minute rest time. 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.

Serving Suggestions

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, Holiday Fruit Compote over pound cake.

Nutrition Information

Calories: 579 calories
Protein: 39 grams
Fat: 31 grams
Sodium: 1141 milligrams
Cholesterol: 117 milligrams
Saturated Fat: 10 grams
Carbohydrates: 34 grams
Fiber: 3 grams

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About the Cut: Tenderloin

The tenderloin comes from the full pork loin. As the name indicates, the tenderloin is one of the most tender cuts of pork. Typically, pork tenderloin weighs between ¾ and 1 ½ pounds.


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About the Cooking Method: Roasting

COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

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Tips and Tricks

Buying, Handling & Storage Tips

Sealed, prepacked fresh pork cuts can be kept in the refrigerator 2 to 4 days.  If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.


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Butcher's Tips

Pork tenderloin makes an elegant entrée for a small dinner party but also can be roasted or grilled whole for quick weeknight dinner. When sliced crosswise (like a loaf of French bread), the resulting medallions also may be sautéed.


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Great Fall/Winter Recipe
by anonymous 02/10/2012
This is a really good crowd pleaser, especially during the fall and winter. I like to add dried cranberries to the rice mixture.