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

Ingredients

• 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

Method

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