Wild Rice Stuffed Pork Loin Recipes

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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

PORK TENDERLOINS WITH WILD RICE



Pork Tenderloins with Wild Rice image

Apricots say sweet things to earthy herbs in this gravy-licious meal. Remember this recipe-it's worthy of a weekend celebration. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 16

2 pork tenderloins (1 pound each)
1 package (8.8 ounces) ready-to-serve whole grain brown and wild rice medley
1-3/4 cups frozen broccoli, carrots and water chestnuts, thawed and coarsely chopped
1/2 cup chopped dried apricots
1/2 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried sage leaves
1/4 teaspoon pepper
GRAVY:
1 cup water
1 envelope pork gravy mix
1 tablespoon Dijon mustard
1/4 teaspoon dried sage leaves
1 tablespoon minced fresh parsley

Steps:

  • Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover and flatten to 3/4-in. thickness., Prepare rice according to package directions. In a small bowl, combine the rice, vegetables, apricots, parsley and seasonings. , Remove covering; spread rice mixture over meat. Close tenderloins; tie with kitchen string. Place in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 15 minutes., Meanwhile, in a small saucepan, combine the water, gravy mix, mustard and sage. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley., Brush 2 tablespoons gravy over tenderloins. Bake 10-15 minutes longer or until a thermometer reads 160°. Let stand for 15 minutes. Discard string; cut each tenderloin into 9 slices. Serve with remaining gravy.

Nutrition Facts : Calories 293 calories, Fat 6g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 803mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein.

DIRTY WILD RICE AND ANDOUILLE SAUSAGE-STUFFED PORK LOIN



Dirty Wild Rice and Andouille Sausage-Stuffed Pork Loin image

Local store *For assistance butterflying the pork center loin roast, ask a meat specialist to cut it for you when you ask for it at the meat counter.

Provided by Charlotte J

Categories     Pork

Time 3h

Yield 12 serving(s)

Number Of Ingredients 14

2 (6 ounce) boxes long-grain rice and wild rice, seasoning packets included
4 1/4 cups water
5 tablespoons butter, divided
1 (14 ounce) package andouille sausages
1 1/2 cups yellow onions, finely chopped
1 cup celery, finely chopped
1 cup green bell pepper, finely chopped
4 garlic cloves, minced
1 teaspoon chef paul prudhommes poultry magic seasoning
1 tablespoon paprika
1 cup 33% less-sodium chicken broth
6 green onions, thinly sliced
1 teaspoon Tabasco sauce (optional)
1 (4 lb) boneless center cut pork loin roast

Steps:

  • Preheat oven to 325 degrees.
  • In a medium saucepan, combine rice, seasoning packets, water and 2 tablespoons butter.
  • Bring to a boil, reduce heat and simmer covered 25 minutes or until water is absorbed.
  • Meanwhile, cut sausage into 1/2-inch slices.
  • Heat remaining 3 tablespoons butter in saucepan over medium-high heat.
  • Add sausage and cook 5 minutes, stirring occasionally.
  • Stir in onion, celery, bell pepper, garlic, seasoning and paprika.
  • Cook 10 minutes, stirring occasionally.
  • Reduce heat to medium-low; stir in prepared rice, chicken broth, green onion and if desired, hot sauce.
  • Cook 15 to 20 minutes or until liquid is absorbed then set aside.
  • Starting off-center, slice pork lengthwise, cutting to, but not through, other side.
  • Open butterflied portions, laying pork flat.
  • Turning knife blade parallel to surface of cutting board, slice larger portion of pork in half horizontally, cutting to, but not through, other side; open flat.*.
  • Scoop out 3 cups rice mixture and set aside.
  • Spread remaining rice mixture evenly over cut surface of meat.
  • Roll up the loin tightly to resemble the original roast.
  • Tie securely with butcher twine.
  • Cover and refrigerate reserved rice until serving time.
  • Place roast on a rack in a greased shallow roasting pan.
  • Roast, uncovered, in oven for 75 minutes, or until temperature reaches 155 degrees.
  • Remove from oven and let stand 15 minutes before carving.
  • Carve crosswise into 1-inch-thick slices to serve.
  • Warm reserved rice mixture to serve alongside prepared roast.
  • *For assistance butterflying the roast, ask a meat specialist to cut it for you when you ask for it at the meat counter.

Nutrition Facts : Calories 605.2, Fat 35.7, SaturatedFat 13.7, Cholesterol 122.4, Sodium 584.6, Carbohydrate 28.1, Fiber 3, Sugar 2.6, Protein 42.1

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.

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