Stuffed Pork Tenderloin With Andouille & Wild Rice |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A favorite in our house-lots of great flavor and a crowd pleaser. Feel free to sub your favorite sausage and include other veggies like celery, bell pepper, mushrooms. You can even sub a pork roast for the tenderloins with great results. This recipe was published in the Houston Chronicle in 2000 by Tommy's Patio Cafe-a very popular area restaurant. So easy, too! See Tommy's Port Wine Mushroom Sauce for the accompanying sauce or use your favorite pork, brown, or mushroom gravy. Enjoy!!! Ingredients:
3 tablespoons butter |
1/4 cup onion, finely chopped |
1/4 lb andouille sausage, chopped |
1 cup wild rice, cooked |
1/4 cup pecans, chopped and roasted |
salt, to taste |
pepper, to taste |
2 lbs pork tenderloin, package of 2 |
oil, for searing |
Directions:
1. Preheat oven to 375°F.
2. In a skillet over medium heat, melt butter and add onion; saute until translucent, about 1 minute.
3. Stir in sausage, rice, and pecans; cook until sausage is done. Season with salt and pepper; remove from heat and let cool.
4. Clean tenderloins and pat dry. Prepare by making a horizontal incision along the side of each tenderloin, forming a pocket.
5. Spoon stuffing deep into tenderloins and close with butcher string. Sprinkle with salt and pepper.
6. Coat a large ovenproof skillet with oil or spray and place over high heat. Sear all sides of tenderloins until browned.
7. Transfer tenderloins to oven. Roast until cooked through, about 25-35 minutes or until centers are 175°F (I think this is a bit overdone so I remove at 155°F and cover with foil. I normally allow 6-8 minutes for each inch of thickness for my pork).
8. Remove tenderloins from oven and let rest 5 minutes (this should then result in a center temp of 160°F).
9. Slice into medallions about 3/4 thick.
10. Arrange on a warm platter and spoon sauce or gravy on top.
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