Wild Rice-Stuffed Pork Loin Recipe
Wild Rice-Stuffed Pork Loin Recipe photo by Taste of Home

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
TOTAL TIME: Prep: 20 min. Bake: 2 hours + standing
MAKES:8-10 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 2 hours + standing
MAKES: 8-10 servings


  • 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

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.


  1. 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.
  2. 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.
  3. 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°.
  4. Cover and bake reserved stuffing for 30 minutes or until heated through. Let roast stand for 10 minutes before slicing. Yield: 8-10 servings.
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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Reviewed Jul. 7, 2014

"Very good recipe! I have made this twice. Once I made it following the recipe, the second, I wrapped in prosciutto. I also cut down on the dried apricots as they seemed to be a little overpowering in the dish."

Reviewed Feb. 9, 2012

"Taste great and looks unique,very impressive."

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