Sunday, February 14, 2021

Wild Rice Stuffed Pork Tenderloin #SundayFunday

This delicious, heart healthy dinner is wonderful for Valentine's Day but also perfect for any time you want to make a quick, tasty dinner for your loved ones.

Tender pork tenderloin, butterflied and stuffed with a wild rice mixture, becomes a quick and amazing sheet pan dinner elegant enough for company and easy enough for daily family dinner.

Wild Rice Stuffed Pork Tenderloin

The Sunday Funday Bloggers are celebrating Romance for Valentine's Day.....

Sunday Funday Logo
Rebekah of Making Miracles has invited us to share Romantic Recipes for this week's Sunday Funday.  It used to be that when I thought of Romantic foods my mind went to chocolate, or oysters or strawberries.  Now that I have been married for more years than I was single, my thoughts go to keeping my loved ones healthy while still making them feel indulged.

Let's see what the others made up for their Valentine this year..........

Pork Tenderloin

This meal is quick using tender, lean, pork tenderloin that has been butterflied by taking a sharp knife and slicing it lenthwise across the top, being careful not to go all the way through.  Flip it over and do the same in the with the other side.  Open it up and flatten it with the heel of your hand.

Wild Rice Stuffed Pork Tenderloin

Fill with a wild rice mixture that has been flavored with apples and dried cranberries.  Tie it shut and roast it for only 20-25 minutes, until an internal temperature of 145* is reached.

Wild Rice Stuffed Pork Tenderloin pin

The next time you are looking for a quick, delicious, romantic meal.  Place this roast in the oven, open a bottle of wine and serve it up knowing that you are not only giving your loved ones your heart but taking care of their heart as well.

This recipe was adapted from one found at Eating Well.  It was made for 2 servings.  We had enough for our family of 3.

Holidays, Pork, Romance, Healthy, Nutritious
Entrees, Pork
Yield: 3 servings
Author: Wendy Klik
Wild Rice Stuffed Pork Tenderloin

Wild Rice Stuffed Pork Tenderloin

Tender, lean and tasty this dish is elegant, nutritious and gorgeous to serve.
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min


  • 1/4 c. dried cranberries
  • 1 (8 oz) pork tenderloin, trimmed and butterflied
  • 1 small apple, chopped
  • 1/2 c. royal rice blend, cooked per package instructions
  • 1/2 t. dried thyme
  • pinch of salt
  • pepper to taste


  1. Reconstitute the cranberries by covering with boiling water for 10 minutes.
  2. Butterfly the roast by slicing it lengthwise on each side, dividing it into thirds without cutting all the way through.  Open and press flat with the heel of your hand.
  3. Drain the cranberries and stir into the cooked rice along with the apple, thyme, salt and pepper. Don't over fill, the remaining rice mixture can be served along with the roast as a side dish.
  4. Place the rice mixture down the middle of the butterflied tenderloin and roll shut, tying with kitchen twine to hold.
  5. Place seam side down onto a baking sheet that has been lined with foil.  Bake in a preheated 450* oven until an internal temperature of 145* is reached.  Let rest for a few minutes and then slice into thick rounds to serve. 


Adapted from a recipe found at Eating Well



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