Wild Rice and Stuffing Stuffed Sous Vide Pork Tenderloin Recipe

This elegant and sophisticated recipe takes the basic sous vide pork tenderloin to a whole new level by stuffing it with a flavorful wild rice and stuffing mixture. The stuffing adds an extra layer of texture and flavor to the tender pork, making it the perfect centerpiece for a dinner party.

Serving Size: 4

Equipment: CHOP 21 Sous Vide (Available on QVC)


For the Pork Tenderloin:

  • 2 pork tenderloins (1 pound each)
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • Salt and pepper, to taste
  • 2 tablespoons smoked paprika (optional)

For the Stuffing:

  • 1 cup cooked wild rice
  • 1 cup bread cubes (dried or toasted)
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chicken broth

For the Sauce:

  • 1/2 cup red wine
  • 1/2 cup beef broth
  • 2 tablespoons butter
  • 1 teaspoon cornstarch
  • Salt and pepper, to taste

For the Vegetable Side:

  • 4 cups mixed vegetables (such as broccoli, cauliflower, and carrots)
  • 2 tablespoons olive oil
  • Salt and pepper, to taste



  1. Preheat the sous vide cooker to 145°F.
  2. To make the stuffing, combine the cooked wild rice, bread cubes, celery, onion, parsley, sage, salt, and pepper in a large bowl. Add the chicken broth and mix until well combined.
  3. Cut a slit lengthwise down the center of each pork tenderloin, being careful not to cut all the way through. Stuff each tenderloin with the wild rice and stuffing mixture, pressing the stuffing in to fill the cavity.
  4. Season the pork tenderloins with salt, pepper, and smoked paprika (if using) on both sides. Place the pork in a vacuum-sealed bag with olive oil and minced garlic. Seal the bag using a vacuum sealer.
  5. Place the bag in the preheated water bath and cook for 2 hours.
  6. Once the time is up, remove the bag from the water bath and remove the pork tenderloins from the bag.
  7. Heat a skillet over high heat and sear the pork for 1 minute on each side to get a crispy exterior.
  8. Let the pork rest for a few minutes before slicing.
  9. To make the sauce, combine the red wine and beef broth in a saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes. Whisk in the butter and cornstarch and continue to cook until the sauce has thickened. Season with salt and pepper to taste.
  10. To make the vegetable side, preheat the oven to 400°F. Toss the mixed vegetables with olive oil, salt, and pepper. Roast for 20-25 minutes or until tender and lightly browned.
  11. Serve the stuffed pork tenderloin with the red wine sauce and roasted vegetables on the side. Enjoy!

    Chef's Tip:

    For an extra layer of texture and flavor, try adding some chopped nuts (such as pecans or walnuts or apples for a twist) to the wild rice and stuffing mixture before stuffing the pork tenderloin. The crunch of the nuts will complement the tender pork and add another dimension to the dish.