Stuffed Pork Tenderloin With Andouille & Wild Rice

• 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

1. Preheat oven to 375u0b0F.
2. In a skillet over medium heat, melt butter and add onion; saute until translucent, about 1 minute.
3. Stir in sausage, rice, and pecans; cook until sausage is done. Season with salt and pepper; remove from heat and let cool.
4. Clean tenderloins and pat dry. Prepare by making a horizontal incision along the side of each tenderloin, forming a pocket.
5. Spoon stuffing deep into tenderloins and close with butcher string. Sprinkle with salt and pepper.
6. Coat a large ovenproof skillet with oil or spray and place over high heat. Sear all sides of tenderloins until browned.
7. Transfer tenderloins to oven. Roast until cooked through, about 25-35 minutes or until centers are 175u0b0F (I think this is a bit overdone so I remove at 155u0b0F and cover with foil. I normally allow 6-8 minutes for each inch of thickness for my pork).
8. Remove tenderloins from oven and let rest 5 minutes (this should then result in a center temp of 160u0b0F).
9. Slice into medallions about 3/4" thick.
10. Arrange on a warm platter and spoon sauce or gravy on top.

butter, onion, andouille sausage, wild rice, pecans, salt, pepper, pork tenderloin, oil

Taken from www.food.com/recipe/stuffed-pork-tenderloin-with-andouille-wild-rice-264912 (may not work)