Wild Rice Apricot Stuffed Pork
12 oz pork sausage
3/4 cup sliced green onion
3/4 cup chopped celery
1/4 cup butter
1 cup bread crumbs
3 cups cooked wild rice
3/4 cup chopped dried apricots
1/2 tsp thyme
1 tsp rosemary, crushed
1/4 tsp salt
1 cup chicken broth
1 egg, beaten
3 lb center cut pork loin
1 jar (12 oz) apricot preserves
2 tbsp lemon juice
1 tbsp butter
In medium skillet, brown sausage; drain and set aside. In smallFor Apple Stuffed Pork: substitute dried, chopped apples for dried apricots and apple preserves for apricot.
skillet, saute onion and celery in butter until tender. In large bowl,
combine sausage, onions, celery, bread crumbs, wild rice, apricots,
thyme, rosemary and salt. Stir in broth and egg.
Preheat oven to 350F. Cut a hole through center of pork loin;
stuff from both ends with stuffing mixture. Place in roasting pan,
uncovered. Roast 35 minutes or to an internal temperature of 160F.
Remove from oven; allow to cool 10 minutes.
Stuffing. Place remaining stuffing in buttered casserole. Cover and
bake 25 minutes. Uncover and continue baking 10 minutes.
Glaze. In medium saucepan, combine glaze ingredients. Bring to a
boil, reduce heat and simmer 10 minutes.
Serve stuffed pork slices over stuffing and drizzle with apricot glaze. 6-8 servings.
Recipe compliments of the Minnesota Cultivated Wild Rice Council
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