Pork Loin Stuffed With Wild Rice Recipe
Ingredients
1/3 cup uncooked wild rice
11/3 cups water
2/3 cup grated carrots
1/2 cup golden raisins
1/2 cup chopped dry roasted pistachio nuts
6 scallions or green onions with tops, sliced
1 apple, peeled, cored, and finely chopped
1/4 cup butter or margarine
2 tablespoons lime juice
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground cardamom
1 (21/2- to 3-pound) boneless pork loin roast, rolled and tied
1/2 cup Sauterne or other dry white wine
2 tablespoons, blueberry preserves Pinch of dried whole thyme
Directions
Combine rice and water in a heavy saucepan; bring to a boil.
Cover, reduce heat, and simmer 12 minutes.
Drain and set aside.
Saute next 5 ingredients in butter and lime juice about 3 minutes or until carrots are tender.
Remove from heat; stir in rice, salt, pepper, and cardamom, mixing gently.
Set aside.
Untie roast, and spoon half of rice mixture lengthwise between loins.
Retie roast securely with string at 2- to 3-inch intervals; place, fat side down, on rack in a shallow roasting pan.
Spoon remaining stuffing into a greased shallow 1-quart casserole.
Set aside.
Combine Sauterne, preserves, and thyme; pour over roast.
Insert meat thermometer into thickest part of roast, making sure thermometer does not touch stuffing or fat.
Bake at 325° for 1 hour and 45 minutes or until thermometer registers 170°.
Cover and bake reserved stuffing at 325° for 25 to 30 minutes.
Remove string, and slice roast to serve.
Cover, reduce heat, and simmer 12 minutes.
Drain and set aside.
Saute next 5 ingredients in butter and lime juice about 3 minutes or until carrots are tender.
Remove from heat; stir in rice, salt, pepper, and cardamom, mixing gently.
Set aside.
Untie roast, and spoon half of rice mixture lengthwise between loins.
Retie roast securely with string at 2- to 3-inch intervals; place, fat side down, on rack in a shallow roasting pan.
Spoon remaining stuffing into a greased shallow 1-quart casserole.
Set aside.
Combine Sauterne, preserves, and thyme; pour over roast.
Insert meat thermometer into thickest part of roast, making sure thermometer does not touch stuffing or fat.
Bake at 325° for 1 hour and 45 minutes or until thermometer registers 170°.
Cover and bake reserved stuffing at 325° for 25 to 30 minutes.
Remove string, and slice roast to serve.
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