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Wild Rice-Stuffed Pork Loin

 Wild Rice-Stuffed Pork Loin
This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. —Kim Rubner, Worthington, Iowa
8-10 ServingsPrep: 20 min. Bake: 2 hours + standing


  • 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


  • 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.

2 of 2

Wild Rice-Stuffed Pork Loin (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer