- Lorenzo Delmonico born (1881)
Cherry, Almond, and Wild Rice Stuffed Pork Loin
- 2 Tablespoons olive oil
- 1 small yellow onion, diced
- 6 Ounces Italian sausage, removed from casing
- 2 cloves garlic, minced
- 1/4 Cup chopped parsley
- 1 Tablespoon chopped thyme
- 1 Tablespoon chopped rosemary
- 1/3 Cup coarsely chopped dried cherries
- 1/2 Cup coarsely chopped roasted almonds
- 1 Cup cooked wild rice
- Salt and pepper, to taste
- One 2 1/2-pound boneless pork loin, filleted
One of the things I love the most about the holidays is the big turkey dinner. But since I'm trying to start my own holiday traditions this year, I wanted to make something different. So I've put together a really beautiful pork loin stuffed with wild rice, sausage, dried cherries, and roasted almonds, all combined for a sweet, earthy, crunchy filling. I think it's gorgeous; I hope you enjoy!
See all pork recipes.
Warm the olive oil in a medium-sized saucepan over medium heat. Add the onion and sauté until translucent, about 3-5 minutes. Add the sausage and garlic and cook until the sausage is browned and cooked through. Remove from the heat and add the parsley, thyme, rosemary, dried cherries, and almonds. Stir in the wild rice and season with salt and pepper, to taste.
Preheat the oven to 350 degrees.
Spread the filleted pork loin out on a clean work surface. Top with the prepared stuffing from edge to edge. Starting from the short side, roll the pork loin and stuffing into a spiral.
Tie the roll together with heavy-duty kitchen string in the center and at both ends of the roast to prevent it from unrolling in the oven. Place the roast on a rack in a shallow roasting pan and season generously with salt and pepper.
Insert an oven-safe meat thermometer into the center of the roast and cook for 1 hour. Reduce the oven temperature to 325 degrees and continue to cook for 45-60 more minutes. Remove the roast from the oven once the meat thermometer reaches 160 degrees. Let rest in the pan, loosely covered with foil, for 20-30 minutes. Remove from the pan and cut the string away from the roast. Slice and serve.