Pork Loin Stuffed with Dried Fruit, Rice and Almonds

Servings: 8-10 |
https://youtube.com/watch?v=yszU4qQSXKk%22+allowfullscreen%3E%3C

Ingredients

  • 4 lb (2 kg) pork loin roast, boneless
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 mL) garlic powder
  • 1/4 tsp (1 mL) black pepper
  • 2 cup (500 mL) long grain rice, cooked according to package directions
  • 1+1/2 cup (375 mL) dried mixed fruit
  • 1 cup (250 mL) chopped onion
  • 2 (2) cloves garlic, minced
  • 3/4 cup (175 mL) EACH finely chopped celery and fresh parsley
  • 2 tsp (10 mL) EACH chopped fresh sage and thyme
  • 1/4 cup (50 mL) slivered almonds
  • 1/2 cup (125 mL) vegetable broth
  • 5 -7 slices bacon (thin)

Method

  1. Cut roast down center lengthwise to within 1/2-inch of bottom. Open roast to lie flat. On each half, make a lengthwise slit down center to within 1/2-inch of bottom. Sprinkle with salt, garlic powder and pepper.
  2. In large bowl, combine cooked rice, dried fruit, onion, celery, parsley, sage , thyme, almonds and broth. Mix well.
  3. Divide half the stuffing among the three slits. Roll up roast from long side. Tie with butcher string at 2-inch intervals.
  4. Place remaining stuffing in greased shallow baking dish*. Set aside.
  5. Place roast in roasting pan. Roast, uncovered at 350 F for 2 hours.
  6. Carefully remove string. Place bacon strips over top. Roast 30 – 45 minutes longer or until internal temperature reaches 155 F (68 C). Tent loosely with foil. Let rest 10 minutes before slicing.

Tips

To heat reserved stuffing: Cover. Bake 30 minutes or until heated through.

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