Stuffed Pork Loin with Wild Rice, Peaches and Pecan Stuffing
|1 cup||wild rice|
|1-3/4 cups||chicken broth|
|2 tablespoons||unsalted butter|
|3/4 cup||finely chopped white onion|
|1 cup||chopped pecans|
|Salt and pepper to taste|
|2 large||peaches, peeled & large dice|
|2 tablespoons||chopped parsley|
|2 tablespoons||chopped fresh chives|
|2 large||eggs, beaten|
|3 to 5 pound||boneless pork loin, butterflied|
|2 large||garlic cloves, minced|
In a medium sauce pan combine rice, broth and salt to taste. Bring to a boil over medium heat, stirring occasionally. Reduce heat and cover; let rice simmer 30 to 45 minutes, or according to package directions, until rice is tender and cooked through. Set aside to come to room temperature.
In a medium skillet our sauté pan, melt butter over medium heat. Add onion, and sauté until translucent and softened. Add pecans and peaches, and sauté 2 to 3 more minutes until nuts are toasted. Set aside to come to room temperature.
Add onion mixture to a large bowl. Season with parsley, chives, salt and pepper. Add cooked rice, and stir to combine. Add eggs, and stir until thoroughly combined.
Preheat oven to 375 F.
Lay the butterflied pork loin out flat on a clean work surface. Season with salt, pepper and minced garlic clove. Spread cooled rice mixture over meat, then roll loin up starting on a short edge. Using butcher's twine, 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.
Heat oil over medium high heat in a heavy-bottomed, large oven-proof skillet or roasting pan. Brown rolled roast 2 to 3 minutes on each side until browned. Leave meat in pan and place in preheated oven. Roast 1 to 1-1/2 hours. Remove from oven and allow roast to rest 10 to 15 minutes. Serves 6 to 8.