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!
- 40 min.
- 1 hrs.
- Preheat oven to 350°F.
- 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.
- 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.
- 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.
- 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.