WILD RICE-STUFFED PORK LOIN
This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. -Kim Rubner, Worthington, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- To butterfly pork roast, cut a lengthwise slit down the center of the pork loin to within 1/2 in. of bottom. Open loin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom. Flatten to 1/4-in. thickness. , Sprinkle with salt, garlic powder and pepper., In a large bowl, combine the rice, apricots, onion, celery, parsley, sage, thyme and broth. Spread stuffing evenly over pork, 1/4 to 1/2 in. thick. Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2 to 2-in. intervals with kitchen string. Place the remaining stuffing in a greased shallow 2-qt. baking dish; set aside., Bake roast, uncovered, at 350° 1 hour. Remove roast from oven; carefully remove string. Place bacon strips over top of roast, overlapping slightly. Bake until bacon is browned and crisp and a thermometer reads 160°, 30-45 minutes longer. If needed, broil 4 in. from heat until bacon reaches desired crispness. Meanwhile, cover and bake remaining stuffing until heated through, about 30 minutes., Let roast stand for 10 minutes before slicing. If desired, brush with apricot preserves before slicing.
Nutrition Facts : Calories 436 calories, Fat 20g fat (7g saturated fat), Cholesterol 109mg cholesterol, Sodium 547mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 3g fiber), Protein 41g protein.
WILD MUSHROOM-STUFFED PORK ROAST
Just watch your family come running when you pull this juicy pork loin roast, bursting with savory wild mushroom stuffing, from the oven. It slices into pretty medallions, making it impressive for guests too.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. In small bowl, place dried porcini mushrooms. Cover mushrooms with hot water; let stand 10 minutes.
- Meanwhile, cut pork roast horizontally to 1/2 inch from one long side without cutting all the way through (pork will open like a book); set aside. In 10-inch skillet, melt butter over medium-high heat. Add onion; cook and stir about 1 minute or until tender.
- Drain porcini mushrooms well; chop. Add porcini and portabella mushrooms to butter in skillet; cook about 4 minutes, stirring occasionally, until mushrooms are tender. Stir in stuffing crumbs.
- Spoon mushroom mixture into opening in pork; close pork over stuffing and secure with string. Place stuffed pork in shallow roasting pan. Brush with oil; sprinkle with salt and pepper. Insert ovenproof meat thermometer so tip is in center of thickest part of pork.
- Roast uncovered 45 to 55 minutes or until thermometer reads 150°F. Remove pork from pan; cover with foil and let stand 10 minutes until thermometer reads 160°F. Remove strings from pork before carving. Garnish with sage.
Nutrition Facts : Calories 350, Carbohydrate 8 g, Cholesterol 115 mg, Fat 1/2, Fiber 1 g, Protein 40 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 2 g, TransFat 0 g
PORK ROAST STUFFED WITH MUSHROOMS & WILD RICE
Mushrooms, wild rice and a great blend of spices and herbs give this roast pork a wonderful and earthy flavor.
Provided by Carol
Categories Pork
Time 1h
Number Of Ingredients 15
Steps:
- In a saucepan, over a medium heat, melt the butter and cook the mushrooms, garlic and onions until tender, stirring often. Remove from heat, stir in lemon juice, lemon zest, sage, rosemary, egg yolk, salt and pepper. Mix well and set aside.
- Combine the cooked wild rice and white rice with the soft bread crumbs and add to the vegetable and egg mixture.
- With a sharp knife, insert the blade into the middle of the roast and make a long slit for a "pocket" to hold the stuffing being sure to leave about 1/2" all around the opening. Spoon in the stuffing and place the roast in a shallow pan.
- Roast in a 350 degree F. oven for 20-40 minutes (20 minutes per pound) or until the internal temperature on a thermometer reads 145 degrees F. Remove pork from the pan; cover with foil and let stand 10 minutes before slicing.
Nutrition Facts : Calories 292 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 118 milligrams cholesterol, Fat 13 grams fat, Fiber 2 grams fiber, Protein 32 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 183 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
MUSHROOM-STUFFED PORK ROULADE
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, undisturbed, until they start browning, about 2 minutes. Stir and continue cooking, stirring occasionally, until tender, 4 to 5 more minutes. Push the mushrooms to one side of the skillet. Add another 1 tablespoon olive oil and the garlic to the other side of the skillet and cook, stirring occasionally, until softened, about 30 seconds. Stir the garlic into the mushrooms and season with salt and pepper. Let cool.
- Meanwhile, combine the parsley, chopped thyme and rosemary, 3 tablespoons olive oil and a pinch each of salt and pepper in a small bowl; set aside.
- Butterfly the pork: Position your knife about one-third of the way up the length of the pork loin, with your knife parallel to the cutting board. Begin cutting into the pork, pulling the meat away with your other hand so that it opens up into a flat, evenly thick piece. Season the pork with salt and pepper, spread the herb oil over the top, and top with the mushrooms. Reroll the pork into a log and tie in 1-inch intervals using kitchen twine. Season with salt and pepper.
- Set a rack in a large roasting pan. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork, fat-side down, and cook until browned, about 3 minutes. Continue to cook, turning, until browned all over, 1 to 2 more minutes. Transfer the pork, seam-side down, to the rack in the pan. Roast on the lower oven rack until a thermometer inserted into the thickest part of the meat (not the filling) registers 135 degrees F, 1 hour to 1 hour 15 minutes. Remove the pork on the rack to a cutting board, tent with foil and let rest 30 minutes.
- Meanwhile, skim off any excess fat from the juices in the roasting pan and add the sherry. Place the pan across two burners over medium-high heat. Add the thyme and rosemary sprigs and cook, scraping up any browned bits with a wooden spoon and stirring, until the liquid is reduced by about half, 1 minute. Pour into a small saucepan, add the chicken broth and bring to a boil. Lower the heat to a simmer and cook until slightly reduced, 4 to 5 minutes. Stir in the butter and season with salt. Strain the sauce through a fine-mesh sieve.
- Place the pork on a cutting board and remove the twine; cut into 1/2-inch-thick slices. Transfer to a platter and serve with the sauce.
STUFFED ROAST QUAIL WITH MUSHROOMS
James Beard Award-winning chef Anne Quatrano is one of the South's most respected chefs. Although she was raised in Connecticut, she attributes her passion for cooking to spending time with her grandmother in the kitchen and summers at her mother's family farm near Cartersville, Georgia. A longtime proponent of sustainability, Anne prides herself on using locally grown seasonal and organic produce, much of which is from her own garden at the same family farm that inspired her as a child, Summerland, where she now resides. She and her husband, chef Clifford Harrison, operate five of Atlanta's most celebrated restaurants. Her food and style of cooking is grounded in perfectly executed technique and the philosophy of using the best quality basic ingredients to produce something spectacular. This recipe is adapted from her beautiful cookbook, also named Summerland, based on a calendar year at her farm. Quail meat is white and delicately flavored. Wild quail will taste stronger and a bit gamier than farm-raised quail.
Provided by Virginia Willis
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the mushrooms and shallot and season with salt and pepper. Cook, stirring occasionally, until all the liquid has cooked away and the mushrooms are tender, 5 minutes. Add the bourbon and cook until it has evaporated, 45 to 60 seconds. Transfer to a bowl and refrigerate to cool, 10 minutes. Once cooled, add the ground chicken and herbs. Season with salt and pepper. (To taste and adjust the seasoning, simply zap a teaspoon or so of the mixture in a bowl in the microwave to cook it through. Season with salt and pepper as needed.)
- Heat the oven to 350 degrees F.
- Using a tablespoon, stuff the interior of each quail with the mushroom-chicken mixture. Using kitchen twine, tie the legs of each bird together, and then flip the wingtips under the back of each bird to hold the wings in place. Brush the birds with the melted butter, and then season heartily with salt and pepper. Roast, basting occasionally with the melted butter, until the birds are pale golden brown and the interior of the stuffing registers 165 degrees F when measured with an instant-read thermometer, 30 minutes.
- Switch the oven to broil and place the birds under the broiler to darken the skin, if desired, for 45 to 60 seconds depending on the strength of your broiler. Serve immediately.
MUSHROOM-STUFFED PORK TENDERLOIN
Provided by Food Network Kitchen
Time 1h10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.
- Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.
- Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.
- Preheat a grill to medium high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, about 10 minutes.
- Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.
Nutrition Facts : Calories 323 calorie, Fat 17 grams, SaturatedFat 3.5 grams, Cholesterol 116 milligrams, Sodium 301 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 39 grams, Sugar 1 grams
STUFFED PORK ROAST
Steps:
- Preheat oven to 400 degrees F.
- Brown sausage in a saute pan. Add apples and shallots and cook 3 minutes. Transfer to a mixing bowl, add walnuts and parsley, and season, to taste, with salt and pepper. Let cool before stuffing.
- Split the pork roast horizontally, forming a pocket; do not cut all the way through. Season roast inside and out with salt and pepper. Pack stuffing in the center and tie roast with enough butcher's twine to hold it together.
- Heat oil in a large saute pan. Add roast and sear on all sides until well-browned. Transfer to a rack set in a roasting pan and roast until a thermometer inserted in the center registers 145 to 150 degrees F, about 1 hour to 1 hour and 15 minutes.
- Remove roast to a carving board, cover loosely with foil, and let rest 10 minutes before slicing. Slice roast into 12 pieces. Serve 2 slices per serving, garnished with parsley.
WILD RICE STUFFED MUSHROOMS
These are awesome. I never have any left. Its a good way to use up leftover wild rice. The recipe calls for white mushrooms, but I sometimes use criminis.
Provided by pines506
Categories Rice
Time 30m
Yield 12 appetizers
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Butter a shallow baking dish.
- Snap stems off mushrooms and chop. Please caps with tops down in buttered dish.
- Melt butter in a medium size skillet. Add garlic and mushroom stems. Cook over medium heat, stirring, 3 minutes.
- Add wild rice, cream, salt and pepper and boil 1 minute, stirring until mixture is thickened.
- Spoon wild rice mixture into the mushroom caps.
- Sprinkle with the Parmesan cheese and top each with two or three leaves of rosemary.
- Bake 10-15 minues or until hot.
- Serve warm.
Nutrition Facts : Calories 72.9, Fat 6.3, SaturatedFat 3.9, Cholesterol 20.5, Sodium 50.7, Carbohydrate 2.7, Fiber 0.4, Sugar 0.5, Protein 2
HERB-STUFFED PORK ROAST WITH MUSTARD GRAVY
Looking for a special main for a holiday meal? You found it. This herb-stuffed pork roast will impress everyone at the table (and you'll be impressed with how easy it is to pull off).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h50m
Number Of Ingredients 11
Steps:
- Let pork sit at room temperature 30 minutes. Preheat oven to 400 degrees. In a food processor, puree parsley, oil, fennel seed, and garlic until smooth. Add raisins; pulse until finely chopped. Season with salt and pepper.
- On a cutting board, hold a knife parallel to bones of pork and cut down about 2 inches, being careful not to remove ribs.
- Turn pork so bones lie flat against board. Steadying pork and holding knife horizontally, continue to cut, unrolling pork, until you have a flat 1 1/2-inch-thick piece. Season with salt and pepper.
- Evenly spread herb mixture on top, leaving a 1/2-inch border. Tightly roll pork toward bones and secure with kitchen twine between bones. Season generously with salt and pepper. Place pork in a heavy-bottomed metal roasting pan.
- Roast until an instant-read thermometer inserted in center reads 145 degrees, about 1 hour. Transfer pork to a cutting board, tent with foil, and let rest 30 minutes. Pour pan drippings into a measuring cup and skim fat. Set pan across 2 burners.
- Add wine to pan and cook over medium, scraping up browned bits with a wooden spoon, until wine is reduced by half. Whisk in flour, then slowly whisk in broth and pan drippings. Cook, whisking, until gravy is thickened, 4 minutes. Stir in mustard and season with salt and pepper. Cut pork into chops and serve with gravy.
Nutrition Facts : Calories 387 g, Fat 18 g, Fiber 2 g, Protein 40 g, SaturatedFat 5 g
PORK TENDERLOIN STUFFED WITH CRANBERRIES, PECANS & RICE
This is the best stuffed (or unstuffed) pork tenderloin I have ever tasted! The combination of the dried cranberries and pecans with the rice is superb and the tenderloin stays moist and tender. The recipe was adapted from Canadian Living Magazine.
Provided by MMers
Categories Brown Rice
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- STUFFING: In saucepan, heat oil over medium heat; fry onion, garlic, sage and pepper until softened, about 5 minutes.
- Add brown and wild rice; stir to coat.
- Add the 1 cup of stock and bring to boil; reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 45 minutes.
- Add cranberries and pecans; fluff with fork and let cool.
- Preheat oven to 375F degrees.
- Trim any fat from pork.
- Make lengthwise cut in each tenderloin halfway through; open like a book.
- Place between plastic wrap; using meat pounder or rolling pin, pound to generous 1/4" thickness.
- Mix egg into stuffing.
- Spoon half of it lengthwise down center of each tenderloin.
- Fold up tenderloins around stuffing.
- Tie with string at 1" intervals, tucking in and securing ends.
- In large ovenproof skillet, heat oil over medium-high heat; brown tenderloins.
- Place skillet in oven; roast until just a hint of pink remains inside and juices run clear when pierced with a fork, about 25 minutes.
- Transfer to cutting board and tent with foil.
- Let sit for 10 minutes.
- Meanwhile, drain off any fat from skillet.
- Add the 3/4 cup of stock and cranberry juice; bring to boil, scraping up brown bits.
- Combine cornstarch with 1 tbsp of cold water; whisk into skillet and boil, stirring, until thickened (about 1 minute).
- Cut pork diagonally into 1/2" slices.
- Serve with sauce.
Nutrition Facts : Calories 297.1, Fat 12.8, SaturatedFat 3, Cholesterol 110.1, Sodium 69.6, Carbohydrate 18.3, Fiber 1.7, Sugar 4, Protein 26.6
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