Italian-Stuffed Pork Tenderloin - BigOven 158966
Italian-Stuffed Pork Tenderloin

Italian-Stuffed Pork Tenderloin

Ready in 45 minutes
4 review(s) averaging 4.2. 100% would make again

Top-ranked recipe named "Italian-Stuffed Pork Tenderloin"

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Ingredients

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2 whole 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 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-oz container refrigerated low-fat Alfredo sauce OR r
3 tablespoons Chardonnay OR other dry white wine

Original recipe makes 4

Servings  

Preparation

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 25-30 minutes until internal temperature is 160 degrees F. 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.

Notes

Republished with Permission, National Pork Council

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 657 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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markbollow 2 years ago
Amazing taste when done properly
Njp14 2 years ago
Republished with Permission, National Pork Council
vinnychef 8 years ago
Republished with Permission, National Pork Council [I posted this recipe.]
tyson 9 years ago
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