Stuffed Pork Tenderloin With Andouille & Wild Rice

Submitted by Mrs.Jack

"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 Recipe #264913 for the accompanying sauce or use your favorite pork, brown, or mushroom gravy. Enjoy!!!"

 

• Ready In: 1hr 30mins
• Ingredients: 9
• Serves: 4-6

ingredients

• 3 tablespoons butter
• 1⁄4 cup onion, finely chopped
• 1⁄4 lb andouille sausage, chopped
• 1 cup wild rice, cooked
• 1⁄4 cup pecans, chopped and roasted
• salt, to taste
• pepper, to taste
• 2 lbs pork tenderloin, package of 2
• oil, for searing

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.