2 Reviews

I made this for a family dinner and it turned out nice. I substituted pistachios for pecans, due to nut allergies. I had extra stuffing and decided to just spoon it around the tenderloin in the baking dish. It got a little crispy but was tasty nonetheless. The pork was tender and full of flavor. I will definitely make again. I love "Chef's" suggestion, in another review, to buy the wild rice mixture from the bulk food department. This was a good cost-savings and prevented me from having leftover wild rice.

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Spencer #2 June 23, 2013

Great recipe. My DH not only said that it looked like something you'd get in a restaurant but that he'd eat it again! Only substitutions were fresh sage and grocery store's bulk "sweet and wild" rice. I forget to add the egg but the stuffing still held together well.

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tsengl February 15, 2009
Pork Tenderloin Stuffed With Cranberries, Pecans & Rice