Stuffed Pork Tenderloin With Andouille & Wild Rice

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READY IN: 1hr 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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