CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Minnesota Stuffed Pork Tenderloin (s fair blue ribbon)

pat's
recipe box


Printview my recipes
this recipe viewed 19 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Pork
    Prep Time:       Cook Time:       Total Time:  

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, toastedwalnuts
1/2 cup dried cranberries
1/2 cup finely chopped fresh parsley
3-pound pork tenderloin
seasoned salt
garlic pepper

Slice tenderloin 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 a 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 ntil 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 stamd, 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 met with seasoned salt and garlic pepper. Bake at 375 degrees in a covered dish until meat thermometer reads 160 degrees. Let stand for 10 minutes with cover on before serving.

makes 4 to 6 servings


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Minnesota Stuffed Pork Tenderloin
   by sgre52160



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 cranberrie




Mardi Gras Chicken (blue-ribbon Culinary St Fair)
   by ICOOK2



3 cups chicken breasts, skinned, boned and cut into chunks 1/2 tsp seasoned salt 1/4 tsp pepper 1/2 tsp paprika 1 tsp Santa Fe-style spice blend seasoning 1 can (10 3/4-oz) cream of onion soup




Minnesota State Fair Corn Dogs
   by bparks1104








Stuffed Pork Tenderloin
   by sgre52160



2 pork tenderloins 1/2 cup minced pork (from tenderloin ends) 1 cup finely diced and peeled granny smith apples 2 cloves minced garlic 1/2 tsp each paprika and powdered ginger 2 tbsp chopped fres




Mushroom-stuffed Pork Tenderloin
   by sgre52160



5 tablespoons extra-virgin olive oil, plus more for brushing 4 slices bacon, chopped 8 ounces cremini mushrooms, thinly sliced Kosher salt and freshly ground pepper 1 clove garlic, finely chop





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.