- 2 pork tenderloin
- 2 Tbsp butter
- 8 oz fresh mushrooms, chopped
- 1/2 cup green onions, sliced
- 1 package long grain and wild rice, cooked according to package directions and cooled
- 1 cup pecans, chopped
- 2 Tbsp fresh parsley, chopped
- 2 tsp Italian seasoning
- 1/2 tsp salt
Preheat oven to 425°F.
Cut a 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 25-27 minutes until internal temperature is 145°F, followed by a 5 minute rest time.
Bake casserole of rice mixture alongside tenderloins.
311 calories; 15 g fat; 4 g saturated fat; 70 mg cholesterol; 217 mg sodium; 17 g carbohydrate; 3 g fiber; 26 g protein