311 calories; 15 g fat; 4 g saturated fat; 70 mg cholesterol; 217 mg sodium; 17 g carbohydrate; 3 g fiber; 26 g protein
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 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 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 a small bowl. Sprinkle evenly over top of pork tenderloins.
Place pork tenderloins on a rack in a shallow roasting pan. Roast tenderloins, uncovered, for 25 to 27 minutes, until internal temperature is 145°F, followed by a 5 minute rest time.
Bake casserole of rice mixture alongside tenderloins.