Stuffed Pork Loin With Wild Rice Apricot And Walnut Stuffing Recipes

WILD RICE-STUFFED PORK LOIN

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.

STUFFED PORK LOIN WITH WILD RICE, APRICOT & WALNUT STUFFING

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.

PORK LOIN STUFFED WITH APRICOT/SPINACH/WALNUTS

Steps:

• 1. Sauté onions with olive oil in large frying pan until golden, almost carmelized.
• 2. Add chopped apricots and garlic and continue sauté
• 3. add pumpkin pie spice and blend in.
• 4. Add spinach and sauté until wilted.
• 5. Add walnuts and set aside to cool. N
• 6. Stuff the pork loin with the cooled stuffing and roll closed not too tightly and tie with cooking twine.
• 7. Brown in vegetable oil on all sides in frying pan.
• 8. Finish in oven at 375 degrees, until internal temperature reads 145-160 degrees.
• 9. In the meantime place the stock with the preserves in a pot and cook till it thickens some.
• 10. When pork is done take out of oven and cover with foil and let rest at least 20-30 minutes.
• 11. Cut twine off and slice the meat. Drizzle with apricot glaze.