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Pork Tenderloin Rice & Mushroom Recipe

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This recipe for Pork Tenderloin Rice & Mushroom, by , is from The Clark, Flannery, Rhoads/Warner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Walter Clark
Added: Friday, June 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 whole pork loins about 1 lb.
2 tbl.. of butter
1(8 oz.) package of fresh mushroom, sliced
1/2 cup slice green onion
1/4 cup Chardonnay or other dry wine
1 cup of chopped walnuts or pecans
2 ounces grated Parmesan cheese
1/2 teaspoon of salt
2 teaspoons of chopped fresh parsley
1 ( 6 ounce) package of precooked long grain and wild rice mix, heated according to package direction
and cooled
1 (10 ounce container) of Alfredo sauce

Directions:
Directions:
İButterfly pork by cutting a slit into the pork.Then keep cutting gently while rolling tenderloin in opposite direction. At the end you will have an 8x 11 piece of pork of equal thickness. Cover pork with plastic wrap and pond until about 1/8 inch thick
Melt butter in a large saucepan over medium heat. Add mushrooms and green onions; cook until tender. Add wine and cook until no longer visible. Add nuts and cook until fragrant just 1 or 2 min.. Remove from heat. Stir in 3/4/ cup cooked long grain rice mix cheese and parsley.
Spread over pork tenderloin, roll up width wise starting from the smallest end and secure with toothpicks.
Spoon remaining rice and Alfredo mixture into 1 1/2 quart casserole, cover and set aside. Heat oven to 350 and cook for about 20/30 minutes
Turn grill on to medium high. Add pork and cook about 4/5 minutes per side 9 /10 min. total. Remove from heat. Let sit 20 minutes before serving
Cut pork tenderloin into 1 inch thick pieces arrange on rice mixture on platter. Sprinkle parsley on top and serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
unknown

 

 

 

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