Stuffed Pork Tenderloin With Andouille & Wild Rice

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Total Time
1hr 30mins
Prep 45 mins
Cook 45 mins

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!!!

Ingredients Nutrition

Directions

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