Back to Wild Rice-Stuffed Pork Loin

Print Options


Card Sizes

Wild Rice-Stuffed Pork Loin Recipe

Wild Rice-Stuffed Pork Loin Recipe

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 YIELD: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 Jones Dairy Farm Dry-Aged Bacon strips, cut in half


  • 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 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.

Nutritional Facts

1/2 pound: 381 calories, 15g fat (5g saturated fat), 98mg cholesterol, 443mg sodium, 22g carbohydrate (11g sugars, 3g fiber), 38g protein.

Reviews for Wild Rice-Stuffed Pork Loin

Sort By :

Average Rating
MrsOwens User ID: 7095603 122825
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."

drew1130 User ID: 3605880 62255
Reviewed Feb. 9, 2012

"Taste great and looks unique,very impressive."

Loading Image