Cherry, Almond and Wild Rice Stuffed Pork Loin

Cherries are in season in July, but this delicious dish is a favorite all year round. With sausage, almonds and pork, it’s full of protein. The wild rice, almonds and cherries add fiber that is important for your body. Read on to see how you can make and enjoy this unique and special meal.

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  • 2 Tbsp. olive oil
  • 1 small onion, diced
  • 6 oz. Italian sausage
  • 2 cloves garlic, minced
  • 1/4  cup parsley, chopped
  • 1 Tbsp. fresh thyme, chopped
  • 1 Tbsp. fresh rosemary, chopped
  • ¼ cup dried cherries, chopped
  • ½ cup fresh cherries, pitted and chopped
  • ½ cup almonds, chopped
  • 1 cup wild rice, cooked
  • Salt and pepper to taste
  • 2 lbs. boneless pork loin

Cherry, Almond and Wild Rice Stuffed Pork Loin

1. Preheat oven to 350 degrees F.
2. To make the filling, in a medium saucepan over medium heat, warm olive oil. Add onion 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, fresh cherries and almonds. Stir in wild rice and add salt and pepper to taste.
3. 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.
4. 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.
5. Place roast on a rack in a shallow roasting pan and insert an oven-safe meat thermometer. Sprinkle generously with salt and pepper.
6. Place roast in the oven and allow to cook for 1 hour.
7. 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.
8. Allow meat to rest in the pan, loosely covered with foil, for 20 to 30 minutes.
9. Remove from the pan and cut twine away from the roast. Slice before serving. Enjoy!

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