Wild Rice-Stuffed Pork Loin

A beautifully roasted pork loin filled with savory wild rice, sweet apricots, and toasted pecans, seasoned with herbs and sausage for a rich, festive main dish.

Recipe Information

Total Time:

Yield:

6 servings

Ingredients

1 (2½-pound) boneless pork loin, trimmed

Salt and black pepper, to taste

3 tablespoons olive oil, divided

1 small yellow onion, chopped

6 ounces bulk turkey sausage

2 cloves garlic, minced

1 cup cooked wild rice

⅓ cup coarsely chopped dried apricots

¼ cup coarsely chopped pecans, toasted

¼ cup finely chopped fresh sage

1 egg, beaten

2 tablespoons purchased pork seasoning

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Directions

Trim fat from pork. Butterfly the meat by making a lengthwise cut down 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 center cut to within ½ inch of the other side of the meat. Repeat on opposite side of the V. Spread meat open. Cover the roast with plastic wrap. Working from center (thicker part) to edges, pound with a meat mallet until ½ inch thick. Remove plastic wrap. Season generously with salt and pepper.
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 brown, using a wooden spoon to break it up into small chunks.
Remove skillet from heat and stir in wild rice, dried apricots, pecans and sage. Season to taste with salt and pepper. Add egg and pork seasoning; combine mixture thoroughly.
Spread the stuffing over roast. Roll meat into a spiral, starting from a short side. Tie with heavy 100-percent-cotton string. Place roast on a rack set in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Brush remaining
1 tablespoon olive oil over roast. Roast, uncovered, for 1 hour or until thermometer registers 155°F.
Remove roast to a serving platter. Cover loosely with foil; let stand for 15 minutes before carving. Temperature of the meat after standing should be 160°F. To serve, cut roast into 6 slices.