Stuffed Pork Tenderloin With Andouille & Wild Rice

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

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.

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