This dish requires a bit of extra work,
but with pre-packaged ingredients it goes smoothly. Serve with
a tossed green salad.
Italian-Stuffed
Pork Tenderloin
2 whole pork tenderloins,
about 1 pound each
2 tablespoons butter
1 (8-ounce) carton fresh mushrooms, chopped
1/2 cup sliced green onions
1 (6-ounce) package long-grain and wild rice mix, cooked according
to package directions and cooled
1 cup chopped pecans,
toasted
2 tablespoons chopped fresh parsley
2 teaspoons dried Italian seasoning
1/2 teaspoon salt
1 (10-ounce) container refrigerated low-fat Alfredo sauce OR
refrigerated Alfredo sauce
3 tablespoons Chardonnay
OR other dry white wine
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.
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.
Roast tenderloins, uncovered,
for 25 to 30 minutes until internal temperature is 160 degrees
F. 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.
