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Stuffed Pork Loin with Wild Rice, Peaches and Pecan Stuffing

1 cupwild rice
1-3/4 cupschicken broth
2 tablespoonsunsalted butter
3/4 cupfinely chopped white onion
1 cupchopped pecans
Salt and pepper to taste
2 largepeaches, peeled & large dice
2 tablespoonschopped parsley
2 tablespoonschopped fresh chives
2 largeeggs, beaten
3 to 5 poundboneless pork loin, butterflied
2 largegarlic cloves, minced
3 tablespoonsoil
Butcher's twine
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Stuffed Pork Loin with Wild Rice, Peaches and Pecan Stuffing - Instructions

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.

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Stuffed Pork Loin with Wild Rice, Peaches and Pecan Stuffing - Instructions Continued


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.

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