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    You are in: Home / Recipes / Stuffed Pork Tenderloin With Andouille & Wild Rice Recipe
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    Stuffed Pork Tenderloin With Andouille & Wild Rice

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    45 mins

    45 mins

    Mrs.Jack's Note:

    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!!!

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    Units: US | Metric


    1. 1
      Preheat oven to 375°F.
    2. 2
      In a skillet over medium heat, melt butter and add onion; saute until translucent, about 1 minute.
    3. 3
      Stir in sausage, rice, and pecans; cook until sausage is done. Season with salt and pepper; remove from heat and let cool.
    4. 4
      Clean tenderloins and pat dry. Prepare by making a horizontal incision along the side of each tenderloin, forming a pocket.
    5. 5
      Spoon stuffing deep into tenderloins and close with butcher string. Sprinkle with salt and pepper.
    6. 6
      Coat a large ovenproof skillet with oil or spray and place over high heat. Sear all sides of tenderloins until browned.
    7. 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. 8
      Remove tenderloins from oven and let rest 5 minutes (this should then result in a center temp of 160°F).
    9. 9
      Slice into medallions about 3/4" thick.
    10. 10
      Arrange on a warm platter and spoon sauce or gravy on top.

    Ratings & Reviews:


    Nutritional Facts for Stuffed Pork Tenderloin With Andouille & Wild Rice

    Serving Size: 1 (215 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 676.4
    Calories from Fat 306
    Total Fat 34.0 g
    Saturated Fat 12.9 g
    Cholesterol 188.7 mg
    Sodium 518.0 mg
    Total Carbohydrate 33.1 g
    Dietary Fiber 3.3 g
    Sugars 1.9 g
    Protein 58.7 g

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