Best Stuffed Pork Tenderloin With Andouille Wild Rice Recipes

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WILD RICE-STUFFED PORK LOIN



Wild Rice-Stuffed Pork Loin image

This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. -Kim Rubner, Worthington, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 10 servings.

Number Of Ingredients 14

1 whole boneless pork loin roast (4 pounds), trimmed
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 cups wild rice, cooked and drained
1-1/2 cups coarsely chopped dried apricots
1 cup chopped onion
3/4 cup finely chopped celery
3/4 cup minced fresh parsley
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/2 cup chicken broth
10 bacon strips
Apricot preserves, optional

Steps:

  • To butterfly pork roast, cut a lengthwise slit down the center of the pork loin to within 1/2 in. of bottom. Open loin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom. Flatten to 1/4-in. thickness. , Sprinkle with salt, garlic powder and pepper., In a large bowl, combine the rice, apricots, onion, celery, parsley, sage, thyme and broth. Spread stuffing evenly over pork, 1/4 to 1/2 in. thick. Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2 to 2-in. intervals with kitchen string. Place the remaining stuffing in a greased shallow 2-qt. baking dish; set aside., Bake roast, uncovered, at 350° 1 hour. Remove roast from oven; carefully remove string. Place bacon strips over top of roast, overlapping slightly. Bake until bacon is browned and crisp and a thermometer reads 160°, 30-45 minutes longer. If needed, broil 4 in. from heat until bacon reaches desired crispness. Meanwhile, cover and bake remaining stuffing until heated through, about 30 minutes., Let roast stand for 10 minutes before slicing. If desired, brush with apricot preserves before slicing.

Nutrition Facts : Calories 436 calories, Fat 20g fat (7g saturated fat), Cholesterol 109mg cholesterol, Sodium 547mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 3g fiber), Protein 41g protein.

PORK TENDERLOIN STUFFED WITH CRANBERRIES, PECANS & RICE



Pork Tenderloin Stuffed With Cranberries, Pecans & Rice image

This is the best stuffed (or unstuffed) pork tenderloin I have ever tasted! The combination of the dried cranberries and pecans with the rice is superb and the tenderloin stays moist and tender. The recipe was adapted from Canadian Living Magazine.

Provided by MMers

Categories     Brown Rice

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 16

2 (12 ounce) pork tenderloin
2 teaspoons vegetable oil
3/4 cup low sodium beef broth
1/2 cup cranberry juice (or blend)
2 teaspoons cornstarch
1 teaspoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon dried sage
1/4 teaspoon pepper
1/4 cup brown rice
1/4 cup wild rice
1 cup low sodium beef broth
1/3 cup dried cranberries
1/4 cup chopped pecans
1 egg

Steps:

  • STUFFING: In saucepan, heat oil over medium heat; fry onion, garlic, sage and pepper until softened, about 5 minutes.
  • Add brown and wild rice; stir to coat.
  • Add the 1 cup of stock and bring to boil; reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 45 minutes.
  • Add cranberries and pecans; fluff with fork and let cool.
  • Preheat oven to 375F degrees.
  • Trim any fat from pork.
  • Make lengthwise cut in each tenderloin halfway through; open like a book.
  • Place between plastic wrap; using meat pounder or rolling pin, pound to generous 1/4" thickness.
  • Mix egg into stuffing.
  • Spoon half of it lengthwise down center of each tenderloin.
  • Fold up tenderloins around stuffing.
  • Tie with string at 1" intervals, tucking in and securing ends.
  • In large ovenproof skillet, heat oil over medium-high heat; brown tenderloins.
  • Place skillet in oven; roast until just a hint of pink remains inside and juices run clear when pierced with a fork, about 25 minutes.
  • Transfer to cutting board and tent with foil.
  • Let sit for 10 minutes.
  • Meanwhile, drain off any fat from skillet.
  • Add the 3/4 cup of stock and cranberry juice; bring to boil, scraping up brown bits.
  • Combine cornstarch with 1 tbsp of cold water; whisk into skillet and boil, stirring, until thickened (about 1 minute).
  • Cut pork diagonally into 1/2" slices.
  • Serve with sauce.

Nutrition Facts : Calories 297.1, Fat 12.8, SaturatedFat 3, Cholesterol 110.1, Sodium 69.6, Carbohydrate 18.3, Fiber 1.7, Sugar 4, Protein 26.6

ANDOUILLE-STUFFED PORK LOIN WITH CREOLE MUSTARD



Andouille-Stuffed Pork Loin with Creole Mustard image

If you want to add great flavor to a pork loin, brine it. If you want to add super flavor to your pork loin, stuff it with your favorite Cajun-country sausage. This recipe is worth all the effort.

Provided by Guy Fieri

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 16

1/2 cup kosher salt
1/2 cup sugar
12 black peppercorns
6 garlic cloves, roughly chopped
6 fresh thyme sprigs
2 bay leaves
1 small yellow onion, peeled and sliced into rings
4 cups ice cubes
One 3-pound boneless pork loin roast with a nice fat cap layer on top
1 large (about 4-ounce) Andouille sausage link
Kosher salt and freshly ground black pepper
1 tablespoon granulated garlic
1 tablespoon paprika
1 teaspoon ground cumin
1 to 2 tablespoons canola oil
Creole mustard (e.g., Zatarain's)

Steps:

  • To prepare the brine, bring 6 cups water, the salt, sugar, peppercorns, garlic, thyme, bay leaves, and onion to a simmer in a medium pot over medium heat. Stir until the sugar and salt have completely dissolved. Remove from the heat and add the ice cubes to cool.
  • Place the pork loin in large freezer bag (or large plastic container with a lid). Pour the brine into the freezer bag, submerging the roast completely, seal, and set aside for 2 hours.
  • Preheat the grill and set up two zones-one hot for searing and another medium for cooking through.
  • Using the tip of a paring knife, pierce the casing of the sausage all over (this will ensure the flavor of the sausage goes into the pork as it cooks). Remove the pork from the brine and pat it dry with paper towels. Using a clean honing steel, poke a hole into the center of the loin lengthwise and work it all the way through so it creates a cavity. Insert the sausage into the cavity so that it sits neatly within the roast. Season the roast with salt, pepper, granulated garlic, paprika, and cumin.
  • Wipe down the grates of the grill with oil-blotted towels. Place the roast on the hot part of the grill and sear fat side down, 3 to 4 minutes, and then on each of the three other sides. Transfer the roast to the cooler part of the grill (indirect heat) and cook until the internal temperature hits 165 degrees F on an instant-read thermometer, 45 to 55 minutes. Set the roast on a platter and tent with foil. Allow it to rest for 15 minutes before carving into thick slices. Served drizzled with juices from the platter and the Creole mustard.
  • Traditional Oven Cooking Method:
  • Pan-roast the pork by searing the roast on all four sides in a hot cast-iron pan over high heat, 3 to 4 minutes per side. Transfer the pan to a preheated 350 degrees F oven and roast for 20 to 25 minutes, until cooked through to a temperature of 165 degrees F in the center. Rest the roast in the pan, then slice and serve with the pan juices and mustard.

DIRTY WILD RICE AND ANDOUILLE SAUSAGE-STUFFED PORK LOIN



Dirty Wild Rice and Andouille Sausage-Stuffed Pork Loin image

Local store *For assistance butterflying the pork center loin roast, ask a meat specialist to cut it for you when you ask for it at the meat counter.

Provided by Charlotte J

Categories     Pork

Time 3h

Yield 12 serving(s)

Number Of Ingredients 14

2 (6 ounce) boxes long-grain rice and wild rice, seasoning packets included
4 1/4 cups water
5 tablespoons butter, divided
1 (14 ounce) package andouille sausages
1 1/2 cups yellow onions, finely chopped
1 cup celery, finely chopped
1 cup green bell pepper, finely chopped
4 garlic cloves, minced
1 teaspoon chef paul prudhommes poultry magic seasoning
1 tablespoon paprika
1 cup 33% less-sodium chicken broth
6 green onions, thinly sliced
1 teaspoon Tabasco sauce (optional)
1 (4 lb) boneless center cut pork loin roast

Steps:

  • Preheat oven to 325 degrees.
  • In a medium saucepan, combine rice, seasoning packets, water and 2 tablespoons butter.
  • Bring to a boil, reduce heat and simmer covered 25 minutes or until water is absorbed.
  • Meanwhile, cut sausage into 1/2-inch slices.
  • Heat remaining 3 tablespoons butter in saucepan over medium-high heat.
  • Add sausage and cook 5 minutes, stirring occasionally.
  • Stir in onion, celery, bell pepper, garlic, seasoning and paprika.
  • Cook 10 minutes, stirring occasionally.
  • Reduce heat to medium-low; stir in prepared rice, chicken broth, green onion and if desired, hot sauce.
  • Cook 15 to 20 minutes or until liquid is absorbed then set aside.
  • Starting off-center, slice pork lengthwise, cutting to, but not through, other side.
  • Open butterflied portions, laying pork flat.
  • Turning knife blade parallel to surface of cutting board, slice larger portion of pork in half horizontally, cutting to, but not through, other side; open flat.*.
  • Scoop out 3 cups rice mixture and set aside.
  • Spread remaining rice mixture evenly over cut surface of meat.
  • Roll up the loin tightly to resemble the original roast.
  • Tie securely with butcher twine.
  • Cover and refrigerate reserved rice until serving time.
  • Place roast on a rack in a greased shallow roasting pan.
  • Roast, uncovered, in oven for 75 minutes, or until temperature reaches 155 degrees.
  • Remove from oven and let stand 15 minutes before carving.
  • Carve crosswise into 1-inch-thick slices to serve.
  • Warm reserved rice mixture to serve alongside prepared roast.
  • *For assistance butterflying the roast, ask a meat specialist to cut it for you when you ask for it at the meat counter.

Nutrition Facts : Calories 605.2, Fat 35.7, SaturatedFat 13.7, Cholesterol 122.4, Sodium 584.6, Carbohydrate 28.1, Fiber 3, Sugar 2.6, Protein 42.1

TENDER STUFFED PORK TENDERLOIN



Tender Stuffed Pork Tenderloin image

"My grandmother often prepared this stuffed pork loin for Sunday dinner. She loved to cook and eat, especially when she had someone to share her food with." - Mary Ann Marino, West Pittsburg, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 2 servings.

Number Of Ingredients 11

1 pork tenderloin (3/4 to 1 pound)
1/2 cup chopped onion
2 tablespoons butter
1 cup soft bread crumbs
1/4 cup minced fresh parsley
1/4 teaspoon rubbed sage
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg, lightly beaten
1 bacon strip

Steps:

  • Make a lengthwise slit about three-fourths of the way through tenderloin; open tenderloin so it lies flat. Flatten to 1/4-in. thickness; set aside. , In a small skillet, saute onion in butter until tender. Add bread crumbs; saute until crumbs are golden brown. Remove from the heat. Stir in the parsley, sage, rosemary, salt, pepper and enough egg to moisten the ingredients. , Spread stuffing on one long side of tenderloin to within 1/4 in. of edges. Close meat and place bacon on top; tie with kitchen string. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 476 calories, Fat 27g fat (12g saturated fat), Cholesterol 239mg cholesterol, Sodium 719mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 41g protein.

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