Italian Stuffed Lamb Tenderloin

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 lamb tenderloin, about 1 pound each
• 2 tablespoons butter
• 8 ounces fresh mushrooms, chopped
• 1/2 cup green onion, sliced
• 1 (6 ounce) package long grain and wild rice blend, cooked according to package directions and cooled
• 1 cup pecans, chopped
• 2 tablespoons fresh parsley, chopped
• 2 teaspoons dried italian seasoning
• 1/2 teaspoon salt
• 1 (10 ounce) container alfredo sauce, refrigerated
• 3 tablespoons chardonnay wine (dry wine)

Recipe

• 1 heat oven to 425 degrees f. cut lengthwise slit in each lamb tenderloin, cutting to but not through the other side. set lamb aside. melt butter in large saucepan over medium heat. add mushrooms and green onions; cook until tender. remove from heat. stir in cooked long grain and wild rice mix, pecans and parsley. set aside 3/4 cup of the rice mixture. spoon remaining rice mixture into 1 1/2-quart casserole; cover and set aside. divide 3/4 cup rice mixture between slits in lamb tenderloins, spreading evenly in slits. close slits; secure with toothpicks.
• 2 stir together italian seasoning and salt in small bowl. sprinkle evenly over top of lamb tenderloins. place lamb tenderloins on rack in shallow roasting pan.
• 3 roast tenderloins, uncovered, for 25-27 minutes until internal temperature is 145 degrees fahrenheit, followed by a 5-minute rest time. bake casserole of rice mixture alongside tenderloins. meanwhile, for sauce, combine alfredo sauce and chardonnay in medium saucepan. cook and stir over low heat until bubbly. to serve, spoon rice mixture onto serving platter. remove toothpicks from tenderloins. cut lamb tenderloins into 1-inch-thick pieces; arrange on rice mixture on platter. serve sauce with lamb and rice mixture.