Stuffed Pork Tenderloin With Andouille & Wild Rice - cooking recipe

Ingredients

3 tablespoons butter
1/4 cup onion, finely chopped
1/4 lb andouille sausage, chopped
1 cup wild rice, cooked
1/4 cup pecans, chopped and roasted
salt, to taste
pepper, to taste
2 lbs pork tenderloin, package of 2
oil, for searing

Preparation

Preheat oven to 375\u00b0F.
In a skillet over medium heat, melt butter and add onion; saute until translucent, about 1 minute.
Stir in sausage, rice, and pecans; cook until sausage is done. Season with salt and pepper; remove from heat and let cool.
Clean tenderloins and pat dry. Prepare by making a horizontal incision along the side of each tenderloin, forming a pocket.
Spoon stuffing deep into tenderloins and close with butcher string. Sprinkle with salt and pepper.
Coat a large ovenproof skillet with oil or spray and place over high heat. Sear all sides of tenderloins until browned.
Transfer tenderloins to oven. Roast until cooked through, about 25-35 minutes or until centers are 175\u00b0F (I think this is a bit overdone so I remove at 155\u00b0F and cover with foil. I normally allow 6-8 minutes for each inch of thickness for my pork).
Remove tenderloins from oven and let rest 5 minutes (this should then result in a center temp of 160\u00b0F).
Slice into medallions about 3/4\" thick.
Arrange on a warm platter and spoon sauce or gravy on top.