This festive dish gives you the choice between Cherry and Wild Rice Stuffing or Spinach Apricot Stuffing.
A stuffed pork loin is a dish for a special occasion.
Ingredients
1recipeCherry and Wild Rice StuffingorSpinach and Apricot Stuffing
1(3-lb.
Credit: Jason Donnelly
Directions
Butterfly the Pork Loin
Prepare Cherry and Wild Rice Stuffing; set aside.
Trim fat from pork.
Repeat on opposite side of the V. Spread meat open.
Flatten the Pork
Cover the roast with plastic wrap.
Add the Stuffing
Preheat oven to 350F.
Spread the stuffing evenly over the meat.
Roll meat into a spiral, starting from a short side.
Tie roast in three or four places with heavy 100-percent-cotton kitchen string.
Season and Roast the Pork Loin
Place roast on a rack in a shallow roasting pan.
Sprinkle with thyme, salt, and pepper.
Insert an oven-going meat thermometer into center of roast.
Transfer roast to a serving platter.
Cover loosely with foil; let stand while preparing gravy.
In a small saucepan whisk together the 1/3 cup cold water and the flour.
Whisk in pan juices.
Cook and stir over medium heat until thickened and bubbly.
Cook and stir 1 minute more.
Season to taste with additional salt and ground black pepper.
If desired, sprinkle gravy with cracked black pepper.
Remove string from pork roast; discard.
Slice roast; serve with gravy.
If desired, garnish with cherries and/or snipped fresh thyme sprigs.
Cook the Rice
Rinse rice rice under cold running water until clean; drain.
In a small saucepan combine rice, water, rosemary, and salt.
Bring to boiling; reduce heat.
Simmer, covered, for 40 to 45 minutes or until rice is tender.
Stir in dried cherries; set aside.
Stir in parsley, thyme, and black pepper.
If necessary, drain the rice mixture.
Stir cooked rice mixture into sausage mixture.
Blanch the Spinach
In a large pot cook spinach in rapidly boiling water for 1 minute.
Drain well, squeezing out excess liquid.
Pat dry with paper towels.
Using kitchen shears, coarsely snip spinach; set aside.
Cool for 5 minutes.
Stir in spinach, prosciutto, apricots, pecans, and Gruyere.
Make-Ahead Tip:Prepare the stuffing and butterfly the roast.
Cover and chill separately up to 24 hours.
When you are ready, stuff the pork shortly before roasting and cook as directed.
2,000 calories a day is used for general nutrition advice.
