Stuffed Pork Tenderloin with Mushrooms & Pecans

21  Ratings
  • 20 min prep
  • 60 min total
  • Makes 6 servings, 1/6 recipe (110 g) each.


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Stuffed Pork Tenderloin with Mushrooms & Pecans Recipe

Ingredients

  • 1/4 cup balsamic vinaigrette dressing, divided
  • 1/2 lb. (225 g) mushrooms, coarsely chopped
  • 2 pork tenderloins (1-1/2 lb./675 g)
  • 14 Premium Plus Crackers, crushed (about 1/2 cup)
  • 1/3 cup chopped Italian parsley
  • 1/4 cup chopped pecans, toasted
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper

Instructions

  • Heat  oven to 350°F.
  • Heat  2 Tbsp. dressing in large skillet on medium-high heat. Add mushrooms; cook 5 min. or until liquid is evaporated, stirring frequently. Spoon into large bowl; cool slightly. Meanwhile, partially cut each tenderloin lengthwise in half, being careful to not cut through to opposite side of each. Cover with plastic wrap or place in resealable plastic bag; pound to 1/2-inch thickness.
  • Add  all remaining ingredients to mushrooms; mix well. Spread half the mushroom mixture onto cut side of each tenderloin; press stuffing gently into meat. Roll up each tenderloin tightly; tie with kitchen string in 2 or 3 places to secure. Place tenderloins, side-by-side, in shallow pan; brush with remaining dressing.
  • Bake  40 min. or until done (160°F). Remove from oven. Let stand 5 min. Remove string before slicing meat.

Recipe Tips

How to Check Meat DonenessThe easiest way to ensure that meat is cooked properly is to check the internal temperature. Using an accurate food thermometer will take away the guesswork. Simply insert the thermometer into the thickest part of the meat, avoiding any bones if present and let stand until thermometer stops rising.

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Nutrition Information

Makes 6 servings, 1/6 recipe (110 g) each.

Nutrition per serving:

  • Calories 250 
  • Total fat 12 g
  • Saturated fat 2.5 g
  • Cholesterol 65 mg
  • Sodium 390 mg
  • Carbohydrate 8 g
  • Dietary fibre 1 g
  • Sugars 2 g
  • Protein 26 g
  • Vitamin A 4 %DV
  • Vitamin C 8 %DV
  • Calcium 4 %DV
  • Iron 15 %DV