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Wild Rice-Stuffed Pork Loin Recipe

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This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. —Kim Rubner, Worthington, Iowa

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Wild Rice-Stuffed Pork Loin Recipe

Prep: 20 min. Bake: 2 hours + standing

Yield: 8-10 Servings

20 120 140

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
5 bacon strips, cut in half

Directions

Cut roast down the center lengthwise to within 1/2 in. of bottom. Open roast so it lies flat. On each half, make a lengthwise slit down the center to within 1/2 in. of bottom. Sprinkle with salt, garlic powder and pepper.
In a large bowl, combine the rice, apricots, onion, celery, parsley, sage, thyme and broth. Divide half of the stuffing among the three slits. Roll up roast from a long side; tie with kitchen string at 2-in. intervals. Place the remaining stuffing in a greased shallow 2-qt. baking dish; set aside.
Bake roast, uncovered, at 350° for 2 hours. Carefully remove string. Place bacon strips over top. Bake 30-45 minutes longer or until a meat thermometer reads 160°.
Cover and bake reserved stuffing for 30 minutes or until heated through. Let roast stand for 10 minutes before slicing. Yield: 8-10 servings.

Nutritional Facts 1 serving (1/2 pound) equals 381 calories, 15 g fat (5 g saturated fat), 98 mg cholesterol, 443 mg sodium, 22 g carbohydrate, 3 g fiber, 38 g protein.

Originally published as Wild Rice-Stuffed Pork Loin in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p67

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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