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Wild Rice-Stuffed Pork Loin

Total Time

Prep: 20 min. Bake: 1-1/2 hours + standing

Makes

10 servings

This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. —Kim Rubner, Worthington, Iowa
Wild Rice-Stuffed Pork Loin Recipe photo by Taste of Home

Ingredients

  • 1 whole boneless pork loin roast (4 pounds), trimmed
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2 cups wild rice, cooked and drained
  • 1-1/2 cups coarsely chopped dried apricots
  • 1 cup chopped onion
  • 3/4 cup finely chopped celery
  • 3/4 cup minced fresh parsley
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon dried thyme
  • 1/2 cup chicken broth
  • 10 bacon strips
  • Apricot preserves, optional

Directions

  1. To butterfly pork roast, cut a lengthwise slit down the center of the pork loin to within 1/2 in. of bottom. Open loin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom. Flatten to 1/4-in. thickness.
  2. Sprinkle with salt, garlic powder and pepper.
  3. In a large bowl, combine the rice, apricots, onion, celery, parsley, sage, thyme and broth. Spread stuffing evenly over pork, 1/4 to 1/2 in. thick. Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2 to 2-in. intervals with kitchen string. Place the remaining stuffing in a greased shallow 2-qt. baking dish; set aside.
  4. Bake roast, uncovered, at 350° 1 hour. Remove roast from oven; carefully remove string. Place bacon strips over top of roast, overlapping slightly. Bake until bacon is browned and crisp and a thermometer reads 160°, 30-45 minutes longer. If needed, broil 4 in. from heat until bacon reaches desired crispness. Meanwhile, cover and bake remaining stuffing until heated through, about 30 minutes.
  5. Let roast stand for 10 minutes before slicing. If desired, brush with apricot preserves before slicing.

Nutrition Facts

1 serving: 436 calories, 20g fat (7g saturated fat), 109mg cholesterol, 547mg sodium, 23g carbohydrate (10g sugars, 3g fiber), 41g protein.

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