Wild Rice-Stuffed Pork Loin Recipe

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.

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