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Wild Rice-Stuffed Pork Loin

This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. —Kim Rubner, Worthington, Iowa
  • Total Time
    Prep: 20 min. Bake: 1-1/2 hours + standing
  • Makes
    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
  • 10 bacon strips
  • Apricot preserves, optional


  • 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.
  • Sprinkle with salt, garlic powder and pepper.
  • 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.
  • 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.
  • 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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  • ReneeMurby
    Jul 2, 2020

    This was an impressive dish to celebrate my son's engagement. Delicious! I added a tablespoon of dijon mustard to the apricot preserves that I brought to a simmer and brushed on the finished roast. I would absolutely make this again!

  • Ceege
    Feb 4, 2020

    @ Jay. The 2 cups of rice is meant to be used as a side dish (read instructions). This dish was well received by my guests. I did cut back just a tad on the apricots, but otherwise followed instructions. Would make this dish again.

  • Jay
    Jan 13, 2019

    I believe that the ingredients measurements are off. Two cups of wild rice, cooked and drained yields about 6-8 cups cooked! Ridiculous. It should read 2 cups cooked wild rice I believe. Therefore, if the recipe wants to continue with the theme, 1/2 cup uncooked wild rice-cooked and drained (equals 1.5-2.0 cups cooked.)

  • MrsOwens
    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.

  • drew1130
    Feb 9, 2012

    Taste great and looks unique,very impressive.