Shelly's Recipe

MINNESOTA STUFFED PORK TENDERLOIN

Category: Roasts/Tenderloins - Pork

2 tbsp butter
2 cups finely chopped onion
4 garlic cloves, minced
Salt and pepper
2 boxes wild-rice blend (discard seasoning packets)
1 1/2 cups chopped, toasted walnuts
1/2 cup dried cranberries
1/2 cup finely chopped fresh parsley
3-lb pork tenderloin
Seasoned salt
Garlic pepper

Slice tenderloin lengthwise to within 1/2-inch of the other side and tenderize. To toast walnuts, toast in 350-degree oven until golden brown and fragrant, about 10 minutes.

In large saucepan with a lid, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened and golden brown, about 8 minutes. Add garlic; cook until fragrant, about 1 minute. Season with salt and pepper.

Add 3 cups water and bring to a boil. Stir in wild-rice blend. Return to a boil; reduce to a simmer. Cover; cook over low heat until rice has absorbed all liquid, about 30 minutes. Remove from heat; let stand, covered for 10 minutes. Transfer rice to a large bowl and stir in walnuts, cranberries and parsley.

Stuff tenderloin with rice mixture and tie together. Season meat with seasoned salt and garlic pepper. Bake at 375 in a covered dish until meat thermometer reads 160 degrees. Let stand for at least 10 minutes with the cover on before serving. Serves 4 to 6.