Tenderloin of Pork Stuffed with Wild Rice, Andouille and Pecans –Brennan’s in New Orleans


Attractive on the plate and tasty. Can be partially prepared ahead of time  This recipe serves 4


  • 1/4 cup butter Butter, without salt
  • 3/4 cup onion, finely chopped Onions, raw
  • 1/2 cup green bell pepper, finely chopped Peppers, sweet, green, raw
  • 1/4 cup celery with young leaves, finely chopped
  • 3/4 cup Andouille sausages (or spicy smoked sausage)
  • 1 Tbs garlic, minced Garlic, raw
  • 1 tsp thyme leaves Spices, thyme, ground
  • 1/4 cup dry white wine Alcoholic beverage, wine, table, white
  • 1/2 cup scallions, chopped Onions, green, spring or scallions (includes tops and bulb), raw
  • 1/4 cup pecans, chopped Nuts, pecans
  • 1 cup cooked wild rice Wild rice, raw
  • 1/2 cup seasoned bread crumbs Bread crumbs, dry, grated, seasoned
  • 3 lbs pork tenderloin, fat trimmed and silverskin removed
  • 1/2 cup port wine Alcoholic beverage, port
  • salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt


Step 1

Melt 2 tbsp butter in a large skillet and cook the onion ,bell pepper and celery until tender, Add andouille,garlic and thyme. Season with salt and pepper, then cook about 8 mins. over medium heat. Stir in the white wine, scallions,pecans, wild rice, and bread crumbs. Fill a pastry bag with the stuffing and set it aside while preparing pork.

Step 2

Cut tenderloin in two ,horizontally, and using a long sharp knife make a slit in the centre of both pieces, forming a pocket in each. Insert the handle of a wooden spoon to enlarge the opening. Working from either end of the pieces of tenderloin, pipe stuffing into the pocket until full

Step 3

Preheat oven 350 F. Melt the remaining 2 tbsp butter in a large, ovenproof saute pan and sear the stuffed tenderloin, Deglaze the pan with port wine and roast in hot oven about 45 mins until done. Remove the tenderloin from the pan and slice into medallions.


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