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    You are in: Home / Recipes / Pork Tenderloin Stuffed With Cranberries, Pecans & Rice Recipe
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    Pork Tenderloin Stuffed With Cranberries, Pecans & Rice

    Average Rating:

    2 Total Reviews

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    • on June 23, 2013

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 15, 2009

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Pork Tenderloin Stuffed With Cranberries, Pecans & Rice

    Serving Size: 1 (213 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 297.0
     
    Calories from Fat 115
    38%
    Total Fat 12.8 g
    19%
    Saturated Fat 3.0 g
    15%
    Cholesterol 110.0 mg
    36%
    Sodium 69.6 mg
    2%
    Total Carbohydrate 18.2 g
    6%
    Dietary Fiber 1.7 g
    6%
    Sugars 3.9 g
    15%
    Protein 26.6 g
    53%

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