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Category: Pork
Prep Time: Cook Time: Total Time:
1/3 cup wild rice
2 tsp snipped fresh rosemary
3/4 cup coarsely chopped dried cherries or
cranberries
1 3-lb boneless pork top loin roast (single
loin)
6 ounces bulk pork sausage
1/2 cup chopped onion
1 Tbsp snipped fresh parsley
1 tsp snipped fresh thyme
2 Tbsp all-purpose flour
Rinse rice in a strainer, under cold running water; drain. In a small saucepan. combine rice, rosemary, 1 cup water, and 1/2 tsp salt. Bring the mixture to boiling; reduce heat. Cover and simmer for 40 to 45 minutes or until rice is tender. Remove from heat. Stir in cherries.
Butterfly meat. Cover meat with plastic wrap, pound with flat side of meat mallet to 1/2-to-3/4-inch thickness. Make sure meat is a uniform thickness. Remove plastic wrap.
For filling: Cook sausage and onion until sausage is browned and onion is tender. Drain off the fat. Stir in parsley, thyme and 1/4 tsp ground black pepper. If needed drain rice mixture to remove liquid. Stir rice mixture into sausage mixture. Spread filling over meat; Roll up from a long side. Tie with kitchen string. (wrap several strands of string crosswise around meat; tie.) Place on a rack in a shallow roasting pan. Insert oven-going meat thermometer. Roast in a 325 degree oven for 1 3/4 to 2 1/4 hours or until meat thermometer registers 155 degrees. Remove meat from roasting pan; cover to keep warm. Let stand for 15 minutes before carving.
for pan gravy: Add 1 cup water to pan, scraping up browned bits. In a saucepan, whisk together flour and 1/3 cup cold water. Whisk in pan juices. Cook and stir over medium hea until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt and black pepper. Remove string from pork roast; discard. Slice roast into 8 to 10 slices. Arrange meat slices on a platter. Pass gravy.
makes 8 to 10 servings
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Roast Pork with Wild Rice Stuffing
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Category: Pork
Prep Time: Cook Time: Total Time:
1/3 cup wild rice
2 tsp snipped fresh rosemary
3/4 cup coarsely chopped dried cherries or
cranberries
1 3-lb boneless pork top loin roast (single
loin)
6 ounces bulk pork sausage
1/2 cup chopped onion
1 Tbsp snipped fresh parsley
1 tsp snipped fresh thyme
2 Tbsp all-purpose flour
Rinse rice in a strainer, under cold running water; drain. In a small saucepan. combine rice, rosemary, 1 cup water, and 1/2 tsp salt. Bring the mixture to boiling; reduce heat. Cover and simmer for 40 to 45 minutes or until rice is tender. Remove from heat. Stir in cherries.
Butterfly meat. Cover meat with plastic wrap, pound with flat side of meat mallet to 1/2-to-3/4-inch thickness. Make sure meat is a uniform thickness. Remove plastic wrap.
For filling: Cook sausage and onion until sausage is browned and onion is tender. Drain off the fat. Stir in parsley, thyme and 1/4 tsp ground black pepper. If needed drain rice mixture to remove liquid. Stir rice mixture into sausage mixture. Spread filling over meat; Roll up from a long side. Tie with kitchen string. (wrap several strands of string crosswise around meat; tie.) Place on a rack in a shallow roasting pan. Insert oven-going meat thermometer. Roast in a 325 degree oven for 1 3/4 to 2 1/4 hours or until meat thermometer registers 155 degrees. Remove meat from roasting pan; cover to keep warm. Let stand for 15 minutes before carving.
for pan gravy: Add 1 cup water to pan, scraping up browned bits. In a saucepan, whisk together flour and 1/3 cup cold water. Whisk in pan juices. Cook and stir over medium hea until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt and black pepper. Remove string from pork roast; discard. Slice roast into 8 to 10 slices. Arrange meat slices on a platter. Pass gravy.
makes 8 to 10 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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