Rolled Pork Roast with Sausage, Rice & Dried Cherries

This rolled pork loin is filled with a flavorful mix of turkey sausage, cooked brown and wild rice, dried cherries, toasted pecans, and fresh sage. Roasted to juicy perfection and seasoned with savory herb pork seasoning, it makes an elegant and comforting main dish for dinner gatherings.

Recipe Information

Total Time:

Yield:

6 servings

Ingredients

1 (2½-pound) boneless pork loin, trimmed

¾ teaspoon salt

¼ teaspoon black pepper

3 tablespoons olive oil, divided

1 small yellow onion, diced

6 ounces bulk turkey sausage

2 cloves garlic, minced

1 cup cooked long grain brown and wild rice

⅓ cup coarsely chopped dried cherries

¼ cup coarsely chopped toasted pecans

¼ cup finely chopped fresh sage

1 egg, beaten

2 tablespoons pork seasoning, such as savory herb pork seasoning

‍

Directions

Preheat oven to 350 °F. To butterfly pork loin, place on a cutting board and make a lengthwise cut down the center of the meat, cutting to within 1 inch of the other side. Place knife in the notch of the first cut and cut horizontally in both directions to within 1 inch of the other side of the meat. Open pork like a book and cover with plastic wrap; pound with flat side of a meat mallet until meat is an even ½-inch thickness. Remove and discard plastic wrap. Sprinkle with salt and pepper.
For stuffing, in a large skillet, heat 2 tablespoons olive oil over medium heat. Add onion and cook for 3 to 5 minutes or until softened. Add sausage and garlic. Cook until sausage is browned; drain fat. Return sausage to skillet. Stir in rice, cherries, pecans and sage. Season to taste with salt and pepper. Stir in egg until thoroughly combined.
Spread stuffing evenly over pork, leaving a ½-inch border around outside edges. Starting with a short side, roll up pork and filling in a spiral. Secure at 2-inch intervals with heavy-duty kitchen twine. Rub with remaining olive oil and pork seasoning. Place pork on a rack in a shallow roasting pan. Insert oven-safe meat thermometer into the thickest part of the meat.
Roast for 1 hour or until thermometer registers 155°F. Remove pork from pan. Cover loosely with foil and let stand for 20 minutes. (Temperature of the meat after standing should be 160°F.) Cut pork into slices; remove and discard twine.