STUFFED PORK TENDERLOIN WITH ANDOUILLE & WILD RICE
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 Recipe #264913 for the accompanying sauce or use your favorite pork, brown, or mushroom gravy. Enjoy!!!
Provided by Mrs.Jack
Categories Pork
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- In a skillet over medium heat, melt butter and add onion; saute until translucent, about 1 minute.
- Stir in sausage, rice, and pecans; cook until sausage is done. Season with salt and pepper; remove from heat and let cool.
- Clean tenderloins and pat dry. Prepare by making a horizontal incision along the side of each tenderloin, forming a pocket.
- Spoon stuffing deep into tenderloins and close with butcher string. Sprinkle with salt and pepper.
- Coat a large ovenproof skillet with oil or spray and place over high heat. Sear all sides of tenderloins until browned.
- 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).
- Remove tenderloins from oven and let rest 5 minutes (this should then result in a center temp of 160°F).
- Slice into medallions about 3/4" thick.
- Arrange on a warm platter and spoon sauce or gravy on top.
Nutrition Facts : Calories 676.5, Fat 34, SaturatedFat 12.9, Cholesterol 188.8, Sodium 518.1, Carbohydrate 33.1, Fiber 3.3, Sugar 1.9, Protein 58.7
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