Roast Pork Stuffed With Rice and Vegetables Recipe

Name: Roast Pork Stuffed With Rice and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces long grain and wild rice blend; ½ cup water, boiling; ½ cup dried apricot, chopped; 2 green onions, finely; ½ cup mushroom, chopped fresh; ¼ cup green pepper, chopped; 2 tablespoons butter, melted; 3 tablespoons pecans, chopped; ⅛ teaspoon garlic salt; ⅛ teaspoon pepper; 1 dash red pepper; 5 lbs boneless pork loin roast; 2 slices bacon

Servings: persons

6 ounces long grain and wild rice blend
½ cup water, boiling
½ cup dried apricot, chopped
2 green onions, finely
½ cup mushroom, chopped fresh
¼ cup green pepper, chopped
2 tablespoons butter, melted
3 tablespoons pecans, chopped
⅛ teaspoon garlic salt
⅛ teaspoon pepper
1 dash red pepper
5 lbs boneless pork loin roast
2 slices bacon

1
Cook rice according to package directions.
2
Set aside.
3
Pour boiling water over apricots; let stand 20 minutes to soften.
4
Drain.
5
Saute green onions, mushrooms, and green pepper in butter until tender.
6
Stir in rice, apricots, pecans, parsley, and seasonings.
7
Remove strings and slice roast in half lengthwise, if not purchased sliced.
8
Slice pork pieces lengthwise in half again, slicing to but not through one side.
9
Lay pieces side by side, and spoon stuffing mixture evenly over pork.
10
Beginning with 1 long side, roll pork jellyroll fashion, and tie securely with heavy string at 2 inch intervals.
11
Place roast on a lightly greased rack in a shallow roasting pan.
12
Place bacon lengthwise over roast.
13
Insert meat thermometer into thickest part of roast, making sure it does not touch fat or stuffing.
14
Place an aluminum foil tent over roast.
15
Bake at 325F for 3 hours or until meat thermometer registers 160F (30-35 minutes per pound).
16
Remove foil for the last 30-40 minutes of baking.
17
Remove roast from oven; let stand 5 minutes.
18
Remove string; slice and garnish with apricot halves and parsley, if desired.

2039

kcal

Calories

130

Fat

Carbs

165

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 ounces long grain and wild rice blend, ½ cup water, boiling, ½ cup dried apricot, chopped, 2 green onions, finely, and more.

Yes, Roast Pork Stuffed With Rice and Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Pork Stuffed With Rice and Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions