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Stuffed Pork Tenderloin with Mushrooms & Pecans
Stuffed Pork Tenderloin with Mushrooms & Pecans

Stuffed Pork Tenderloin with Mushrooms & Pecans

22 Review(s)
Cook Minutes 1 Hr
Prep : 20 Min Cook: 40 Min
This is one of those secret recipes that looks and tastes so impressive, but is actually so simple to prepare. The meat is just outstanding. You may even get to enjoy the tender leftovers, if there are any!
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6 Servings
Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/4 cup Kraft 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 Kraft 100% Parmesan Grated Cheese
1/4 tsp. salt
1/4 tsp. ground black pepper
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How do I make it ?
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Step 1
Heat oven to 350°F.
Step 2
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.
Step 3
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.
Step 4
Bake 40 min. or until done (160°F). Remove from oven. Let stand 5 min. Remove string before slicing meat.
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How to Check Meat Doneness
The 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.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
250
Calories From Fat
0
% Daily Value
Total fat 12 g
18 %
Saturated fat 2.5 g
13 %
Cholesterol 65 mg
Sodium 390 mg
16 %
Total carbohydrate 8 g
3 %
Dietary fibre 1 g
4 %
Sugars 2 g
Protein 26 g
Vitamin A
4 %
Vitamin C
8 %
Calcium
4 %
Iron
15 %
Servings
6 servings, 1/6 recipe (110 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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