Bold Italian spices and a creamy Alfredo-wine sauce makes this pork dish perfect for your holiday table.
- Makes: 6-8 servings
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Difficulty Rating: Intermediate
- Nutrition Highlights: Lean pork is high in protein and B vitamins while rice provides filling whole grains.
- Recipe Created By: National Pork Board
- 2 pork tenderloins, about 1 pound each
- 2 tablespoons butter
- 1 carton (8 ounces) fresh mushrooms, chopped
- ½ cup green onions, sliced
- 1 package (6 ounces) long-grain and wild rice mix, cooked according to package directions and cooled
- 1 cup pecans, chopped
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons dried Italian seasoning
- ½ teaspoon salt
- 1 container (10 ounces) Alfredo sauce, refrigerated
- 3 tablespoons Chardonnay or other dry white wine
- Heat oven to 425 degrees.
- Cut lengthwise split in each pork tenderloin, cutting to but not through the other side. Set pork aside.
- Melt butter in a 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 ¾ cup of the rice mixture.
- Spoon remaining rice mixture into 1½-quart casserole dish; cover and set aside.
- Divide ¾ 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 tenderloins on rack in shallow roasting pan and roast uncovered for 25-27 minutes until internal temperature is 145 degrees, followed by a 5 minute rest time.
- Bake casserole of rice mixture alongside tenderloins.
- Meanwhile, for sauce, combine Alfredo sauce and Chardonnay in a medium saucepan. Cook and stir over low heat until bubbly.
- To serve, spoon rice mixture. Remove toothpicks from tenderloins. Cut tenderloins into 1-inch-thick pieces; arrange on rice mixture on platter. Serve sauce with pork and rice mixture.
Recipe and photo courtesy of National Pork Board. For more information about pork, visit PorkBeInspired.com
Tips & Notes
This dish requires a bit of extra work, so try buying ingredients pre-packaged.