PORK RICE RECIPE RECIPES

Name: Wild Rice-Stuffed Pork Loin
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 10 servings.
Cuisine: Europe, German
Ingredients: 1 whole boneless pork loin roast (4 pounds), trimmed; 1 teaspoon salt; 1/2 teaspoon garlic powder; 1/4 teaspoon pepper; 2 cups wild rice, cooked and drained; 1-1/2 cups coarsely chopped dried apricots; 1 cup chopped onion; 3/4 cup finely chopped celery; 3/4 cup minced fresh parsley; 1/2 teaspoon rubbed sage; 1/2 teaspoon dried thyme; 1/2 cup chicken broth; 10 bacon strips; Apricot preserves, optional

WILD RICE-STUFFED PORK LOIN RECIPE: HOW TO MAKE IT

Wild Rice-Stuffed Pork Loin Recipe: How to Make It image

This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. —Kim Rubner, Worthington, Iowa

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 50 minutes

Prep Time 20 minutes

Cook Time 01 hours 30 minutes

Yield 10 servings.

Number Of Ingredients 14

Ingredients

1 whole boneless pork loin roast (4 pounds), trimmed
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 cups wild rice, cooked and drained
1-1/2 cups coarsely chopped dried apricots
1 cup chopped onion
3/4 cup finely chopped celery
3/4 cup minced fresh parsley
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/2 cup chicken broth
10 bacon strips
Apricot preserves, optional

Steps:

To butterfly pork roast, cut a lengthwise slit down the center of the pork loin to within 1/2 in. of bottom. Open loin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom. Flatten to 1/4-in. thickness. , Sprinkle with salt, garlic powder and pepper., In a large bowl, combine the rice, apricots, onion, celery, parsley, sage, thyme and broth. Spread stuffing evenly over pork, 1/4 to 1/2 in. thick. Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2 to 2-in. intervals with kitchen string. Place the remaining stuffing in a greased shallow 2-qt. baking dish; set aside., Bake roast, uncovered, at 350° 1 hour. Remove roast from oven; carefully remove string. Place bacon strips over top of roast, overlapping slightly. Bake until bacon is browned and crisp and a thermometer reads 160°, 30-45 minutes longer. If needed, broil 4 in. from heat until bacon reaches desired crispness. Meanwhile, cover and bake remaining stuffing until heated through, about 30 minutes., Let roast stand for 10 minutes before slicing. If desired, brush with apricot preserves before slicing.

Nutrition Facts : Calories 436 calories, FatContent 20g fat (7g saturated fat), CholesterolContent 109mg cholesterol, SodiumContent 547mg sodium, CarbohydrateContent 23g carbohydrate (10g sugars, FiberContent 3g fiber), ProteinContent 41g protein.

SIMPLE OVEN-BAKED PORK CHOPS & RICE RECIPE - FOOD.COM

Simple Oven-Baked Pork Chops & Rice Recipe - Food.com image

This is DH's recipe. It is simple comfort food and is very versatile. You can use chicken quarters in place of chops or chicken broth in place of water. Feel free to experiment with different herbs. We never make this the same way twice. A side note: I would recommend using a bone in, fattier cut of pork and not loin chops in this recipe.

Total Time 1 hours 5 minutes

Prep Time 5 minutes

Cook Time 1 hours

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 (10 3/4 ounce) can cream of mushroom soup
1 1/2 cups water
1 cup long grain rice (uncooked)
1/4 onion, sliced
1/4 teaspoon pepper
3 -4 pork chops
salt and pepper (to taste)

Steps:

Stir together soup, water, rice and 1/4 teaspoons pepper in a 3 quart casserole.
Add onions.
Salt and pepper chops and place on top of rice.
Cover and bake at 350* for 1 1/4 hours or until meat is done and liquid is absorbed.
Remove from oven and let rest 5 minutes.

Nutrition Facts : Calories 490.4, FatContent 18.3, SaturatedFatContent 5.6, CholesterolContent 103, SodiumContent 622.2, CarbohydrateContent 42.8, FiberContent 0.8, SugarContent 1.5, ProteinContent 35.5

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SIMPLE OVEN-BAKED PORK CHOPS & RICE RECIPE - FOOD.COM

This is DH's recipe. It is simple comfort food and is very versatile. You can use chicken quarters in place of chops or chicken broth in place of water. Feel free to experiment with different herbs. We never make this the same way twice. A side note: I would recommend using a bone in, fattier cut of pork and not loin chops in this recipe.
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