Cherry, Almond, and Wild Rice Stuffed Pork Loin Recipe


Nutrition

Cal/Serving: 542
Daily Value: 27%
Servings: 6

Low-Carb
Sugar-Conscious, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat33g51%
Saturated7g36%
Trans0g0%
Carbs12g4%
Fiber2g9%
Sugars2g0%
Protein48g95%
Cholesterol143mg48%
Sodium300mg12%
Calcium56mg6%
Magnesium85mg21%
Potassium908mg26%
Iron2mg12%
Zinc4mg30%
Vitamin A256IU5%
Vitamin C7mg12%
Thiamin (B1)1mg66%
Riboflavin (B2)1mg29%
Niacin (B3)12mg61%
Vitamin B62mg76%
Folic Acid (B9)22µg5%
Vitamin B121µg21%
Vitamin D1µg0%
Vitamin E3mg15%
Vitamin K45µg56%
Fatty acids, total monounsaturated13g0%
Fatty acids, total polyunsaturated4g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

“Cheesy” Kale Chips
Instead of grabbing a bag of potato chips, make a batch of healthy kale chips from Paulding &...
Mongolian Skirt Steak
Executive Chef Kevin Long (from the kitchens of Red Lantern Restaurant and Lounge in Boston’s...
Carrot Muffins Recipe
A healthy take on carrot cake. Utilize Greek yogurt and canola oil to produce moist, flavorful...

Cherry, Almond, and Wild Rice Stuffed Pork Loin
Joy Wilson

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.

Click here to see Christmas Dinner: It's Not Thanksgiving Anymore.

3.381445
Ratings194

INGREDIENTS

  • 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

DIRECTIONS

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.

Recipe Details

Servings: 6
Special Designations: Kid-friendly

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human