Italian Stuffed Pork Tenderloin Recipe

Name: Italian Stuffed Pork Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pork tenderloin, about 1 pound each; 2 tablespoons butter; 8 ounces fresh mushrooms, chopped; 1/2 cup green onion, sliced; 1 (6 ounce) package long grain and wild rice blend, cooked according to package directions and cooled; 1 cup pecans, chopped; 2 tablespoons fresh parsley, chopped; 2 teaspoons dried Italian seasoning; 1/2 teaspoon salt; 1 (10 ounce) container alfredo sauce, refrigerated; 3 tablespoons Chardonnay wine (dry white wine)

Servings: persons

2 pork tenderloin, about 1 pound each
2 tablespoons butter
8 ounces fresh mushrooms, chopped
1/2 cup green onion, sliced
1 (6 ounce) package long grain and wild rice blend, cooked according to package directions and cooled
1 cup pecans, chopped
2 tablespoons fresh parsley, chopped
2 teaspoons dried Italian seasoning
1/2 teaspoon salt
1 (10 ounce) container alfredo sauce, refrigerated
3 tablespoons Chardonnay wine (dry white wine)

1
Heat oven to 425 degrees F. Cut lengthwise slit in each pork tenderloin, cutting to but not through the other side. Set pork aside. Melt butter in large saucepan over medium heat. Add mushrooms and green onions; cook until tender. Remove from heat. Stir in cooked long grain and wild rice mix, pecans and parsley. Set aside 3/4 cup of the rice mixture. Spoon remaining rice mixture into 1 1/2-quart casserole; cover and set aside. Divide 3/4 cup rice mixture between slits in pork tenderloins, spreading evenly in slits. Close slits; secure with toothpicks.
2
Stir together Italian seasoning and salt in small bowl. Sprinkle evenly over top of pork tenderloins. Place pork tenderloins on rack in shallow roasting pan.
3
Roast tenderloins, uncovered, for 25-27 minutes until internal temperature is 145 degrees Fahrenheit, followed by a 5-minute rest time. Bake casserole of rice mixture alongside tenderloins. Meanwhile, for sauce, combine Alfredo sauce and Chardonnay in medium saucepan. Cook and stir over low heat until bubbly. To serve, spoon rice mixture onto serving platter. Remove toothpicks from tenderloins. Cut pork tenderloins into 1-inch-thick pieces; arrange on rice mixture on platter. Serve sauce with pork and rice mixture.

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pork tenderloin, about 1 pound each, 2 tablespoons butter, 8 ounces fresh mushrooms, chopped, 1/2 cup green onion, sliced, and more.

Yes, Italian Stuffed Pork Tenderloin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Stuffed Pork Tenderloin

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