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.
APRICOT-STUFFED SPICE-RUBBED PORK LOIN
Make this among your first projects for the evening because the pork loin bakes for nearly two hours. You can also stuff it a day ahead, refrigerate, and then pop it into the oven just before your guests arrive.
Provided by Food Network
Categories main-dish
Yield 12 servings (serving size: 3 oz stuffed pork)
Number Of Ingredients 11
Steps:
- Combine first 7 ingredients in a small bowl. Combine apricots and capers; set aside. Trim fat from pork. Cut a 1-1/2-inch-wide horizontal slit into the end of pork; cut through to the other end of pork to form a deep pocket using a long, thin knife. Spoon apricot mixture into pocket; pack using the handle of a wooden spoon. Rub surface of pork with cumin mixture. Place pork on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of pork. Bake at 350 degrees for 1 hour and 55 minutes or until thermometer registers 160 degrees (slightly pink).
STUFFED PORK LOIN WITH WILD RICE, APRICOT & WALNUT STUFFING
This satisfying and visually stunning entrée rewards all the senses.
Provided by Sherri Thrower
Time 2h45m
Number Of Ingredients 15
Steps:
- In a medium saucepan, combine wild rice and broth and bring to a boil over high heat. Stir well, reduce heat to low, cover and cook for 25-30 minutes for brown or wild rice (15-20 minutes for white rice). Cook until broth is absorbed, then remove from heat and set aside, covered, for 10 minutes.
- While the rice is cooking, melt butter over moderate heat in a medium skillet. Add onion and cook gently, stirring frequently, until softened. Add walnuts and continue to cook and stir 2-3 minutes longer. Season to taste with salt and pepper, then scrape mixture into a large bowl.
- When rice is ready, add it to the walnut mixture, then stir and toss with a fork to combine. Let cool to room temperature, stirring occasionally. Add apricots, parsley, chives and eggs to the rice mixture, then stir until evenly mixed. Set aside.
- Lay the pork loin out flat on a clean work surface. Spread it with the garlic, then sprinkle generously with salt and pepper. Spread cooled rice mixture over meat, then roll loin up, snugly like a carpet.
- Using heavy duty cotton string, tie the roast firmly around its circumference in three or four places, at 2-inch intervals. If stuffing oozes from the ends, push it back it.
- Preheat oven to 375° F.
- Put the oil in a heavy, oven-proof skillet, or coat the skillet with nonstick cooking spray, and place over high heat. Brown the rolled-up roast, turning it frequently, for 8-10 minutes.
- Place in oven until thermostat inserted into center reads 160° F, about 1 to 1 1/2 hours. Remove from oven and let rest for at least 15 minutes before slicing crosswise into 10 pieces, about 1/2-3/4 inch thick.
Nutrition Facts : Calories 427 cal, TransFat 0 g, Cholesterol 143 mg, Carbohydrate 27 g, Protein 36 g
PORK ROAST STUFFED WITH APRICOTS AND PRUNES
Provided by Food Network
Categories main-dish
Time 2h25m
Yield 8 to 10 minutes
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Clean pork loin removing any excess fat. butterfly the pork loin (1/2-inch thick). Lay the pork, cut-side up, season with salt and pepper, and rub liberally with the apricot chutney.
- Place a layer of apricots and prunes on the flattened loin. Roll tightly and tie with twine at 1/2-inch intervals. Place the pork in a roasting pan fitted with a rack and season with salt and pepper. Roast until the pork reaches an internal temperature of 145 to 150 degrees F, about 15 minutes per pound. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 10 minutes before carving.
APPLE WALNUT RICE STUFFING (VEGAN)
This is a recipe from a 1987 issue of Better Homes & Gardens, from a Tyson chicken ad. It's meant to be stuffing for cornish game hens but because I don't eat meat and poultry, this serves as a nice vegetarian side dish (non-vegans can use butter for a richer flavor.) This would be great for Thanksgiving, Christmas, or any other feast. I don't normally keep storebought wild rice on hand so I used 1/3 cup each brown rice, black rice, and long-grain yellow rice. The ingredients were listed in the ad but no actual instructions were...so my instructions pretty much work, I had to add the extra 2 TB oil for cooking the onion; it wasn't originally listed. I chose those two oils based on what was on hand and what I thought would have the most interesting flavors.
Provided by the80srule
Categories < 4 Hours
Time 1h5m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Boil 2 cups of water in a large saucepan with a few shakes of table salt, and put the rice in it. Stir in the oil and cover, let cook on medium heat for 15-20 minutes or until an "al dente" texture.
- While the rice is cooking, turn on another burner and sautee the chopped onion in 2 TB oil of your choice until somewhat translucent, about 15-20 minutes.
- Turn the burners off to but leave the saucepan on with the rice and water. Fluff up with a wodden spoon or fork to evenly distribute the oil and you'll need the extra water too.
- In a small bowl, combine the port and parsley.
- Pour the sauteed onion, chopped celery, chopped apple, walnut bits, into the rice pan and mix.,
- Pour on the port and parsley mixture, and blend well.
- Turn the saucepan's burner back on, on medium-low heat, and cover again. Let cook another 8-10 minutes.
- Uncover, fluff with a wooden spoon or fork, and let stand for 5 minutes prior to serving or stuffing.
Nutrition Facts : Calories 367, Fat 18.9, SaturatedFat 2.4, Sodium 13.3, Carbohydrate 43.6, Fiber 5, Sugar 9.9, Protein 7.5
ROAST PORK WITH APRICOT AND SHALLOT STUFFING
Steps:
- Preheat oven to 375°F.
- Make stuffing:
- Cut just enough bread into 1/3-inch pieces to measure 1 cup and spread evenly in a shallow baking pan. Toast bread in middle of oven, stirring occasionally, until golden, about 10 minutes, then transfer to a bowl. Leave oven on (for pork).
- Cook shallots in butter in a large nonstick skillet over moderately low heat, stirring occasionally, until softened, about 10 minutes. Add apricots and cook, stirring, until slightly softened, about 3 minutes. Remove from heat and stir in bread, parsley, salt, and pepper.
- Stuff and roast pork:
- Make a hole for stuffing that runs lengthwise through pork loin: Beginning in middle of 1 end of roast, insert a sharp long thin knife lengthwise toward center of loin, then repeat at opposite end of loin to complete incision running through middle.
- Open up incision with your fingers, working from both ends, to create a 1 1/2-inch-wide opening, then pack with all of stuffing, pushing from both ends toward center.
- Pat pork dry and and season well with salt and pepper.
- Heat oil in a 12-inch heavy skillet over high heat until very hot and just smoking, then brown pork on all sides, about 2 minutes. Transfer to a roasting pan and roast in middle of oven until a meat thermometer inserted diagonally 2 inches into meat (avoid stuffing) registers 160°F, 45 to 50 minutes. Transfer to a cutting board and let stand 20 minutes.
- While loin is standing, straddle roasting pan across 2 burners. Add 1/2 cup water and deglaze pan by boiling over moderate heat, scraping up brown bits.
- Slice meat and serve with sauce.
APRICOT-GLAZED STUFFED PORK LOIN
Make and share this Apricot-Glazed Stuffed Pork Loin recipe from Food.com.
Provided by GINMAMA
Categories Pork
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees.
- Make a pocket in the pork loin by slicing down the center, season with salt and fresh pepper; place in a greased shallow baking pan.
- In a large skillet, melt the butter and saute the celery and onion until tender.
- Add the dried apricots or cherries and the stuffing croutons; stir in the chicken broth or water.
- Spoon the stuffing losely into the pork loin pocket.
- Save any extra stuffing for baking in the pan the last 30 minutes of cooking time.
- Bake at 425 for 15 minutes, then reduce the temperature to 325 degrees.
- In a mixing bowl, combine the apricot preserves, mustard, rosemary and garlic.
- Spread this mixture over the pork loin and add any extra stuffing mix.
- Return the pan to the 325 degree oven and bake for 30 minutes.
- Remove from the oven and allow loin to rest 10 minutes before slicing.
More about "stuffed pork loin with wild rice apricot and walnut stuffing food"
STUFFED PORK LOIN WITH WILD RICE - EATINGWELL
From eatingwell.com
4.5/5 (2)Total Time 1 hrAuthor Jamie GatesCalories 302 per serving
- Place cranberries in a small bowl and add 1/2 cup boiling water. Cover and let stand for 10 minutes. Drain.
- You're going to double butterfly the tenderloin so it can be flattened, stuffed and rolled. To do that, you'll make two long horizontal cuts, one on each side, dividing the tenderloin in thirds without cutting all the way through. Place the tenderloin on a cutting board. Holding the knife blade flat, so it's parallel to the board, make a lengthwise cut into the side of the tenderloin one-third of the way down from the top, stopping short of the opposite edge so that the flap remains attached. Rotate the tenderloin 180 degrees. Still holding the knife parallel to the cutting board, make a lengthwise cut into the side opposite the original cut, two-thirds of the way down from the top of the tenderloin and taking care not to cut all the way through. Open up the two cuts so you have a large rectangle of meat. Use the heel of your hand to gently flatten the meat to about 1/2-inch thick.
- Stir apple and rice into the drained cranberries. Add 1/2 teaspoon each thyme, rosemary, and parsley, and 1/8 teaspoon each salt and pepper; stir to combine.
WILD RICE-STUFFED PORK LOIN - LIFE:BEAUTIFUL MAGAZINE
From lifebeautifulmagazine.com
Servings 6
APRICOT-STUFFED PORK LOIN RECIPE - COUNTRY LIVING
From countryliving.com
APRICOT-STUFFED PORK LOIN - WILLIAMS-SONOMA TASTE
From blog.williams-sonoma.com
PORK LOIN STUFFED WITH APRICOTS AND WILD RICE - PREVENTION
From prevention.com
APRICOT-STUFFED PORK LOIN | WILLIAMS SONOMA
From williams-sonoma.com
STUFFED PORK LOIN WITH FORBIDDEN RICE, APRICOT AND WALNUT STUFFING ...
From spryliving.com
Servings 10Estimated Reading Time 2 mins
STUFFED PORK LOIN WITH WILD RICE, APRICOT AND WALNUT STUFFING
From pinterest.com
STUFFED PORK LOIN - BETTER HOMES & GARDENS
From bhg.com
CROWN ROAST OF PORK WITH WILD RICE STUFFING RECIPE | PBS FOOD
From pbs.org
PORK TENDERLOIN STUFFED WITH APRICOTS, APPLES AND GINGER - BBC
From bbc.co.uk
10 BEST PORK TENDERLOIN STUFFED WITH APRICOTS RECIPES | YUMMLY
From yummly.com
ALLRECIPES
WILD RICE-STUFFED PORK LOIN RECIPE: HOW TO MAKE IT - TASTE OF HOME
From preprod.tasteofhome.com
WILD RICE-STUFFED PORK LOIN RECIPE: HOW TO MAKE IT - TASTE OF HOME
From stage.tasteofhome.com
WILD RICE, APPLE AND SAGE STUFFED PORK LOIN - KERRYGOLD
From kerrygoldusa.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love