Best 6 Stuffed Pork Tenderloin With Andouille Wild Rice Recipes

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Indulge in a culinary journey with our delectable Stuffed Pork Tenderloin with Andouille Wild Rice, a dish that tantalizes taste buds and captivates hearts. This recipe combines the savory flavors of seasoned pork tenderloin, succulent andouille sausage, and hearty wild rice, all wrapped in a crispy prosciutto blanket. Accompanying this main course are two exceptional recipes: a creamy Mushroom Marsala Sauce that elevates the pork's richness and a refreshing Cucumber Salad with a tangy vinaigrette dressing, ensuring a well-rounded and memorable dining experience. Get ready to embark on a culinary adventure that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

WILD RICE-STUFFED PORK LOIN



Wild Rice-Stuffed Pork Loin image

This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. -Kim Rubner, Worthington, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 10 servings.

Number Of Ingredients 14

1 whole boneless pork loin roast (4 pounds), trimmed
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 cups wild rice, cooked and drained
1-1/2 cups coarsely chopped dried apricots
1 cup chopped onion
3/4 cup finely chopped celery
3/4 cup minced fresh parsley
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/2 cup chicken broth
10 bacon strips
Apricot preserves, optional

Steps:

  • To butterfly pork roast, cut a lengthwise slit down the center of the pork loin to within 1/2 in. of bottom. Open loin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom. Flatten to 1/4-in. thickness. , Sprinkle with salt, garlic powder and pepper., In a large bowl, combine the rice, apricots, onion, celery, parsley, sage, thyme and broth. Spread stuffing evenly over pork, 1/4 to 1/2 in. thick. Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2 to 2-in. intervals with kitchen string. Place the remaining stuffing in a greased shallow 2-qt. baking dish; set aside., Bake roast, uncovered, at 350° 1 hour. Remove roast from oven; carefully remove string. Place bacon strips over top of roast, overlapping slightly. Bake until bacon is browned and crisp and a thermometer reads 160°, 30-45 minutes longer. If needed, broil 4 in. from heat until bacon reaches desired crispness. Meanwhile, cover and bake remaining stuffing until heated through, about 30 minutes., Let roast stand for 10 minutes before slicing. If desired, brush with apricot preserves before slicing.

Nutrition Facts : Calories 436 calories, Fat 20g fat (7g saturated fat), Cholesterol 109mg cholesterol, Sodium 547mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 3g fiber), Protein 41g protein.

ANDOUILLE-STUFFED PORK LOIN



Andouille-Stuffed Pork Loin image

This andouille-stuffed and bacon-wrapped pork loin is full of bold flavors and simple to prepare. It is a faculty potluck favorite. This recipe may be prepared ahead, covered, refrigerated and baked before the faculty meeting or potluck to provide a wonderful, warm entree.-Judy Armstrong, Prairieville, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 12

1/4 cup Dijon mustard
2 tablespoons apricot preserves
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
3 garlic cloves, minced
2 boneless pork loin roasts (2 pounds each)
1 teaspoon salt
1 teaspoon pepper
4 fully cooked andouille sausage links (about 1 pound)
12 bacon strips
1/2 cup chicken broth
1/2 cup white wine or additional chicken broth

Steps:

  • In a small bowl, combine the first five ingredients. Set aside., Make a lengthwise slit down the center of each roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten slightly. Remove plastic wrap. Season with salt and pepper. , Arrange two sausage links in center of each roast. Close roasts; brush with mustard mixture. Wrap each roast with bacon. Tie several times with kitchen string; secure ends with toothpicks. Place on a rack in a shallow roasting pan. Pour broth and wine into roasting pan. , Bake, uncovered, at 400° for 40-50 minutes or until a thermometer inserted into the pork loin reads 145 °. Let stand 5 minutes before slicing. Discard string and toothpicks.

Nutrition Facts : Calories 332 calories, Fat 17g fat (6g saturated fat), Cholesterol 131mg cholesterol, Sodium 842mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 39g protein.

STUFFED PORK



Stuffed Pork image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 8

6 pork tenderloins
Olive oil, to taste
Frank's Garlic Pesto Spread
1 cup fresh spinach leaves
1 cup fresh basil leaves
1/2 cup shredded Asiago, mozzarella, and Parmesan
Salt and ground black pepper
1/2 pound peppered bacon strips

Steps:

  • Preheat a grill on low heat.
  • Butterfly tenderloin, rub with olive oil, and spread with garlic pesto. Add the spinach, basil and cheeses. Season with salt and pepper, to taste. Wrap bacon around tenderloin and secure with wood skewers presoaked in water.
  • Grill for 35 to 40 minutes on low heat. Let rest for 5 to 10 minutes.
  • Top with more cheese and serve immediately.

STUFFED PORK TENDERLOIN WITH ANDOUILLE & WILD RICE



Stuffed Pork Tenderloin With Andouille & Wild Rice image

A favorite in our house-lots of great flavor and a crowd pleaser. Feel free to sub your favorite sausage and include other veggies like celery, bell pepper, mushrooms. You can even sub a pork roast for the tenderloins with great results. This recipe was published in the Houston Chronicle in 2000 by Tommy's Patio Cafe-a very popular area restaurant. So easy, too! See Recipe #264913 for the accompanying sauce or use your favorite pork, brown, or mushroom gravy. Enjoy!!!

Provided by Mrs.Jack

Categories     Pork

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 tablespoons butter
1/4 cup onion, finely chopped
1/4 lb andouille sausage, chopped
1 cup wild rice, cooked
1/4 cup pecans, chopped and roasted
salt, to taste
pepper, to taste
2 lbs pork tenderloin, package of 2
oil, for searing

Steps:

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

Nutrition Facts : Calories 676.5, Fat 34, SaturatedFat 12.9, Cholesterol 188.8, Sodium 518.1, Carbohydrate 33.1, Fiber 3.3, Sugar 1.9, Protein 58.7

MUSHROOM-STUFFED PORK TENDERLOIN



Mushroom-Stuffed Pork Tenderloin image

Provided by Food Network Kitchen

Time 1h10m

Yield 6 servings

Number Of Ingredients 9

5 tablespoons extra-virgin olive oil, plus more for brushing
4 slices bacon, chopped
8 ounces cremini mushrooms, thinly sliced
Kosher salt and freshly ground pepper
1 clove garlic, finely chopped
1 tablespoon breadcrumbs
1/2 cup chopped fresh parsley
2 pork tenderloins (2 to 2 1/2 pounds total), trimmed
1/2 teaspoon grated lemon zest

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.
  • Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.
  • Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.
  • Preheat a grill to medium high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, about 10 minutes.
  • Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.

Nutrition Facts : Calories 323 calorie, Fat 17 grams, SaturatedFat 3.5 grams, Cholesterol 116 milligrams, Sodium 301 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 39 grams, Sugar 1 grams

STUFFED AND ROLLED PORK TENDERLOIN



Stuffed and Rolled Pork Tenderloin image

Sometimes you just have to show off. This is one of my many recipes that looks very impressive to your dinner guests but is, in fact, quite simple and easy to prepare.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h15m

Yield 4

Number Of Ingredients 12

1 pork tenderloin
½ bunch flat-leaf parsley, chopped
⅓ cup bread crumbs
¼ cup dried currants
3 cloves garlic, minced
2 sprigs fresh rosemary, chopped
1 egg
2 tablespoons olive oil
2 teaspoons salt
1 ½ teaspoons ground black pepper
1 pinch cayenne pepper
salt and ground black pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Remove the flap of meat at the wider end of the tenderloin and trim the last two inches off of the narrow end of the tenderloin; chop trimmings and reserve.
  • Cut from one side of the tenderloin through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Cut a few shallow slashes in the meat. Cover the meat with plastic wrap and pound to about 1/2-inch thick. Roll up pounded tenderloin, cover with plastic wrap, and refrigerate to keep cold.
  • Mix chopped pork trimmings, parsley, bread crumbs, currants, garlic, rosemary, egg, olive oil, 2 teaspoons salt, 1 1/2 teaspoons black pepper, and cayenne pepper together in a bowl with a fork until stuffing is well-combined.
  • Unroll tenderloin on work surface. Spread stuffing over tenderloin, leaving a 2-inch border on one of the long-sides. Roll up tenderloin, ending at the 2-inch border; tie meat with twine to secure shape. Season tenderloin all over with salt and black pepper.
  • Heat an oven-safe skillet over high heat until hot. Cook tenderloin in hot skillet until browned, 3 to 4 minutes per side.
  • Cook in the preheated oven until pork is slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer to a plate and let rest for 15 minutes before removing twine and slicing.

Nutrition Facts : Calories 283.5 calories, Carbohydrate 15.1 g, Cholesterol 109.7 mg, Fat 14.1 g, Fiber 1.6 g, Protein 23.7 g, SaturatedFat 3.4 g, Sodium 1294.9 mg, Sugar 6.8 g

Tips:

  • Mise en Place: Before you start cooking, ensure all your ingredients are prepped and measured, as this recipe involves several steps and components.
  • Pork Tenderloin Selection: Choose a pork tenderloin that is about 1 pound in weight and free of any large pieces of fat or silverskin for a consistent and even cooking experience.
  • Andouille Sausage: If you prefer a milder flavor, opt for a smoked sausage instead of andouille. For a spicier kick, use a spicy andouille or add a pinch of cayenne pepper to the stuffing.
  • Wild Rice: Use a high-quality wild rice blend for the best flavor and texture. If you don't have wild rice, you can substitute brown or long-grain white rice.
  • Herbs and Spices: Don't be afraid to adjust the herbs and spices in the stuffing to your taste preferences. Experiment with different combinations to find your perfect blend.
  • Stuffed Tenderloin Assembly: Be careful not to overstuff the pork tenderloin, as this can cause it to burst during cooking. Leave some room for the stuffing to expand.
  • Cooking Temperature: Use a meat thermometer to ensure the pork tenderloin is cooked to your desired doneness. The internal temperature should reach 145°F for medium-rare or 160°F for medium.
  • Resting the Meat: After cooking, let the pork tenderloin rest for about 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful dish.

Conclusion:

This stuffed pork tenderloin recipe is a culinary delight that combines the succulent flavors of pork, andouille sausage, wild rice, and herbs. It's a perfect dish for a special occasion or a hearty weeknight meal. With careful preparation and attention to detail, you can create a stunning dish that will impress your family and friends. Remember to follow the tips provided to ensure a successful cooking experience and enjoy the delicious rewards of this recipe!

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