Wild-rice and Cherry Stuffed Pork Loin

This autumnal dish is perfect for Sunday dinner. Flavorful pork roast filled with a medley of rice, cherries, pecans and sage is a celebration of the season’s bounty!

Prep
40 min.
Cook
1 hrs.
Serves
6

Ingredients

Directions

  1. Preheat oven to 350°F.
  2. To butterfly pork, 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 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 the cut side with salt and pepper.
  3. 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; drain. Return sausage to skillet. Stir in rice, cherries, pecans and sage. Season to taste with salt and pepper. Stir in egg until thoroughly combined.
  4. Spread stuffing mixture evenly over pork, leaving a ½-inch border around outside edges. Starting with a short side, roll up pork and filling into 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.
  5. 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.

 

NUTRITION FACTS PER SERVING: 552 calories, 32 g fat, 8 g saturated fat, 0 g trans fat, 183 mg cholesterol, 880 mg sodium, 18 g carbohydrates, 2 g fiber, 6 g sugar, 47 g protein.

Daily Values: 21% vitamin A, 2% vitamin C, 90% calcium, 3% iron.

© 2016 Marsh Supermarkets, Inc.