Stuffed Pork Tenderloin with Mushrooms & Pecans

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rate/review

prep time

20 min

total time

1 hr

makes

6 servings, 1/6 recipe (110 g) each

photo by:

kraft

recipe by: kraft

What You Need

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

Make It

HEAT oven to 350°F.

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.

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.

BAKE 40 min. or until done (160°F). Remove from oven. Let stand 5 min. Remove string before slicing meat.

kraft kitchens tips

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.