Cherry, Almond and Wild Rice Stuffed Pork Loin
Created by Joy Wilson, of www.JoyTheBaker.com, for Almond Board of California
2 tablespoons olive oil
1 small yellow onion, diced
6 ounces Italian sausage
2 cloves garlic, minced
1/4 cup chopped parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1/3 cup coarsely chopped dried cherries
1/2 cup coarsely chopped roasted almonds
1 cup cooked wild rice
Salt and pepper to taste
2 1/2 pound boneless pork loin, filleted
Kitchen twine for wrapping
Salt and pepper for topping
In a medium saucepan over medium heat, warm olive oil. Add onions and sauté until translucent, about 3 to 5 minutes. Add sausage and garlic and cook until browned and cooked through. Remove from heat and add parsley, thyme, rosemary, dried cherries and almonds. Stir in wild rice and add salt and pepper to taste.
Spread filleted pork loin on a clean work surface. Top pork loin with prepared stuffing from edge to edge. Starting from the short side, roll the pork loin and filling into a spiral. Tie spiral together with heavy-duty kitchen twine in the center of the roast. Also tie the spiral on each end so that the coil is secure. Place roast on a rack in a shallow roasting pan and insert an oven-safe meat thermometer. Sprinkle generously with salt and pepper.
Preheat oven to 350°F. Place roast in the oven and allow to cook for 1 hour.
Reduce heat to 325°F and continue to cook for another 45 to 60 minutes. Remove roast from the oven once the meat thermometer reaches 160°F. Allow meat to rest in the pan, loosely covered with foil, for 20 to 30 minutes. Remove from the pan and cut twine away from the roast.
Slice into six generous slices and serve.