Wild Rice-Stuffed Pork Loin |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. Kim Rubner, Worthington, Iowa 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:
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.
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