Ingredients Jump to Instructions ↓

  1. 1 whole boneless pork loin roast (4 pounds), trimmed

  2. 1 teaspoon salt

  3. 1/2 teaspoon garlic powder

  4. 1/4 teaspoon pepper

  5. 2 cups wild rice, cooked and drained

  6. 1-1/2 cups coarsely chopped dried apricots

  7. 1 cup chopped onion

  8. 3/4 cup finely chopped celery

  9. 3/4 cup minced fresh parsley

  10. 1/2 teaspoon rubbed sage

  11. 1/2 teaspoon dried thyme

  12. 1/2 cup chicken broth

  13. 5 bacon strips, cut in half

Instructions Jump to Ingredients ↑

  1. Wild Rice-Stuffed Pork Loin Recipe photo by Taste of Home Cut roast down the center lengthwise to within 1/2 in. of bottom. Open roast so it lies flat. On each half, make a lengthwise slit down the center to within 1/2 in. of bottom. Sprinkle with salt, garlic powder and pepper.

  2. In a large bowl, combine the rice, apricots, onion, celery, parsley, sage, thyme and broth. Divide half of the stuffing among the three slits. Roll up roast from a long side; tie with kitchen string at 2-in. intervals. Place the remaining stuffing in a greased shallow 2-qt. baking dish; set aside.

  3. Bake roast, uncovered, at 350° for 2 hours. Carefully remove string. Place bacon strips over top. Bake 30-45 minutes longer or until a meat thermometer reads 160°.

  4. Cover and bake reserved stuffing for 30 minutes or until heated through. Let roast stand for 10 minutes before slicing. Yield: 8-10 servings.


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