With my parents owning a restaurant… I wasn’t planning on doing a lot of cooking while visiting them for Christmas! 🙂 On Christmas Eve, while the restaurant was closed… I decided to make my family a great meal. I even impressed myself with this recipe!
Kraft Canada sent me a nice package of goodies (couriered to my parents house in BC) to get me in the baking / cooking spirit during the holidays while I was visiting and to help promote their Recipe for Joy program (see the bottom of this post for details to help raise money for the Food Banks Canada) and so I put some of those ingredients to work.
Our main course was:
Stuffed Pork Tenderloin with Mushroom & Pecans
1/4 cup Kraft Signature Balsamic Vinaigrette Dressing, divided
1/2 lb mushrooms, coarsely chopped
2 pork tenderloins (1.5 lbs)
The recipe called for 2 pork tenderloins but I used 3… I have a big family!
14 Premium Plus Crackers, crushed (1/2 cup)
1/3 cup chopped Italian parsley
1/4 cup chopped pecans, toasted
1/4 cup Kraft 100% Parmesan Grated Cheese
1/4 tsp. salt
1/4 tsp. ground black pepper
HEAT oven to 350F
HEAT 2 Tbsp dressing in large skillet on medium-high heat. Add mushrooms; cook 5 min. or until liquid is evaporated, stirring frequently. Spoon into large bowl; cool slightly.
Meanwhile, partially cut each tenderloin lengthwise in half, being careful to not cut through to opposite side of each. Cover with plastic wrap: pound to 1/2 inch thickness.
ADD all remaining ingredients to mushrooms; mix well. Spread half the mushroom mixture onto cut side of each tenderloin; press stuffing gently into meat.
ROLL up each tenderloin tightly; tie with kitchen string in 2 or 3 places to secure (I had to find cotton string of some sort… so I used the kid’s extra yo-yo string… sshh don’t tell them!) Those are my momma’s hands helping me tie it up. 🙂 Place tenderloins, side-by-side, in shallow pan; brush with remaining dressing.
BAKE 40 min. or until done (160F internal temp). Remove from oven.
Let stand 5 min. Remove string before slicing meat (or at least prior to eating!).
It was so easy to make and so yummy and delicious. Everyone… from my parents to my kids, including my 5 year old, enjoyed it and asked for 2nds!
Thanks Kraft Canada for the recipe and for giving me the chance to share it with my family this Christmas. I will be making it again and adding my own flare to it, like chopped celery & dried cranberries…