Rice Stuffed Pork Tenderloin
Rice Stuffed Pork Tenderloin is a simple recipe to grill for a quick weeknight dinner or to serve to guests on special occasions or holidays. Hardwood smoked pork coated in a quick maple, mustard and pecan sauce filled with rice pilaf.
Servings: 6 servings
Calories: 147kcal
Ingredients
- 2 pork tenderloins - about 1 1/4 pounds each
- ¼ cup stone ground mustard
- 2 tablespoons pure maple syrup
- 1 teaspoon granulated garlic
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup finely diced pecans
- 2 cups cooked rice pilaf
- fresh parsley optional garnish
Instructions
- Prepare a grill fire to 350° using hickory or pecan chunks for smoke flavor.
- Pat pork tenderloins dry with paper towels and place on a rimmed baking sheet.
- Using a sharp knife cut a pocket down the center of each loin, not cutting all the way through the ends or through the bottom.
- In a small bowl combine mustard, maple syrup, garlic, thyme, smoked paprika, salt and pepper. Add pecans and mix well.
- Spread mustard mixture over the pork loin and into the cavity.
- Fill with rice pilaf.
- Cook over indirect grill fire with the grill closed about 25 minutes. Check with a digital thermometer, cooking until pork reaches 145° in the center of the loin.
- Remove from grill and rest 10 minutes.
- Garnish with parsley, slice and serve.
Notes
Store leftovers covered in the refrigerator up to 3 days. Slice before reheating in an olive oil covered skillet. Add a few tablespoons of water or orange juice, stir until heated through.
Nutrition
Serving: 1g | Calories: 147kcal | Carbohydrates: 14g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 21mg | Sodium: 123mg | Fiber: 1g | Sugar: 5g