Cherry, Almond, and Wild Rice Stuffed Pork Loin

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

Ingredients

  • 2 Tablespoons  olive oil
  • small yellow onion, diced
  • 6 Ounces  Italian sausage, removed from casing
  • 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.

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

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.

Nutrition

Calories per serving:

587 calories

Dietary restrictions:

Low Carb

Daily value:

29%

Servings:

6
  • Fat 35g 54%
  • Carbs 18g 6%
  • Saturated 7g 37%
  • Fiber 2g 10%
  • Trans 0g
  • Sugars 7g
  • Monounsaturated 15g
  • Polyunsaturated 4g
  • Protein 48g 97%
  • Cholesterol 143mg 48%
  • Sodium 358mg 15%
  • Calcium 66mg 7%
  • Magnesium 97mg 24%
  • Potassium 937mg 27%
  • Iron 2mg 13%
  • Zinc 5mg 31%
  • Phosphorus 536mg 77%
  • Vitamin A 28µg 3%
  • Vitamin C 7mg 12%
  • Thiamin (B1) 1mg 67%
  • Riboflavin (B2) 1mg 34%
  • Niacin (B3) 12mg 62%
  • Vitamin B6 2mg 77%
  • Folic Acid (B9) 23µg 6%
  • Vitamin B12 1µg 21%
  • Vitamin D 1µg 0%
  • Vitamin E 4mg 19%
  • Vitamin K 45µg 56%
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