Wild Rice-Stuffed Pork Loin
Apricots, sage and pecans lend autumnal flavors to this well-seasoned pork loin roast. For the side dish, Roasted Vegetables are a savory accompaniment and may be varied according to the season. Or select a different side appropriate to the occasion.
Makes 6 servings
- 1 (2½-pound) boneless pork loin, trimmed
- Salt and black pepper, to taste
- 3 tbsp olive oil, divided
- 1 small yellow onion, chopped
- 6 oz bulk turkey sausage
- 2 cloves garlic, minced
- 1 cup cooked wild rice mix
- ⅓ cup coarsely chopped dried apricots
- ¼ cup coarsely chopped pecans, toasted
- ¼ cup finely chopped fresh sage
- 1 egg, beaten
- 2 tbsp purchased pork seasoning
- Roasted Vegetables (see below)
Trim fat from pork. Butterfly the meat by making a lengthwise cut down from the center of the meat, cutting to within ½ inch of the other side. Spread open. Place knife in the V of the cut. Cut horizontally to the cut surface and away from the V to within ½ inch of the other side of the meat. Spread meat open. Repeat on opposite side of the V. Spread meat open.
Cover the butterflied loin with plastic wrap. Working from the center (thickest part) to edges, pound loin with a meat mallet until ½ inch thick. Remove plastic wrap. Season generously with salt and pepper.
In a large skillet over medium heat, heat 2 tablespoons olive oil. Add onion and cook 3 to 5 minutes or until softened. Add sausage and garlic; cook until sausage is browned, using a wooden spoon to break up the sausage into small chunks. Remove skillet from heat and stir in rice, dried apricots, pecans and sage. Season to taste with salt and pepper. Add egg and pork seasoning; combine mixture thoroughly.
Preheat oven to 350°F. Spread the stuffing over butterflied loin. Starting from a short side, roll the meat and filling into a spiral. Tie with heavy-duty kitchen twine (100% cotton string) about every 2 inches. Place prepared meat on a rack set in a shallow roasting pan. Insert an oven-going meat thermometer into the thickest part. Brush remaining 1 tablespoon olive oil over roast.
Roast, uncovered, 1 hour or until thermometer reaches 155°F. Remove roast to a serving platter. Cover meat loosely with foil; let stand 15 minutes before carving. Temperature of meat after standing should be 160°F. To serve, remove string and cut roast into 6 slices. Serve with Roasted Vegetables or other side dish.
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