Stuffed Pork Tenderloin with Mushrooms & Pecans

1. 1

   Heat oven to 350F.

2. 2

   Heat 2 Tbsp.

3. 3

   dressing in large skillet on medium-high heat.

4. 4

   Add mushrooms; cook 5 min.

5. 5

   or until liquid is evaporated, stirring frequently.

6. 6

   Spoon into large bowl; cool slightly.

7. 7

   Meanwhile, partially cut each tenderloin lengthwise in half, being careful to not cut through to opposite side of each.

8. 8

   Cover with plastic wrap or place in resealable plastic bag; pound to 1/2-inch thickness.

9. 9

   Add all remaining ingredients to mushrooms; mix well.

10. 10

    Spread half the mushroom mixture onto cut side of each tenderloin; press stuffing gently into meat.

11. 11

    Roll up each tenderloin tightly; tie with kitchen string in 2 or 3 places to secure.

12. 12

    Place tenderloins, side-by-side, in shallow pan; brush with remaining dressing.

13. 13

    Bake 40 min.

14. 14

    or until done (160F).

15. 15

    Remove from oven.

16. 16

    Let stand 5 min.

17. 17

    Remove string before slicing meat.

* Per serving · 4 servings · Values may vary.

No additional tips available.