Stuffed Pork Tenderloin With Andouille & Wild Rice

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   ["Preheat oven to 375u00b0F.", "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 175u00b0F (I think this is a bit overdone so I remove at 155u00b0F 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 160u00b0F).", "Slice into medallions about 3/4"" thick.", "Arrange on a warm platter and spoon sauce or gravy on top."]

* Per serving · 4 servings · Values may vary.

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