Yield: 12-14 servings
- 1/4 cup olive oil
- 2 small yellow onions, diced
- 12 oz. ground pork
- 6-8 cloves garlic, minced
- 1/2 cup chopped fresh parsley
- 2 tsp ground dried thyme
- 2 tsp dried rosemary
- 1 cup coarsely chopped dried cherries
- 1 1/4 cup chopped almonds
- 2 cups cooked wild rice
- 6 lb. boneless pork loin
- Salt & pepper to taste
- 1 lb. bacon
- Don't be tempted to skip the bacon. Pork loin is a lean meat, and the bacon will add some fat to ensure that it does not dry out.
- 1 vidalia onion, thick sliced
- Vegetables to cook with the roast
- I used potatoes & carrots. Brussels sprouts would also work well.
- In a skillet, heat the olive oil. Add the onions and sauté until translucent. Add the ground pork and garlic, and continue until fully cooked. Remove from the heat.
- Add the parsley, thyme, rosemary, cherries, almonds, and wild rice. Stir to combine. Set aside.
- To fillet the pork loin, make a 1/2-inch cut lengthwise along the base of one side of the roast at 45°. With your butcher knife parallel to the cutting board, cut about 1-inch lengthwise along the base. "Unroll" the loin a bit, and then make another 1-inch cut along the base. Repeat the "unroll" and cut until the pork loin is fully filleted and you have a big rectangle.
- Food Wishes did a great YouTube video showing the technique.
- Don't worry if some of the cuts leave marks or aren't perfectly straight. Once stuffed and rolled, you won't be able to tell.
- I recommend doing 1-2 ties on each end first and then working towards the middle. That will avoid pushing all the filling from one side to the other.
Adapted from almonds.com.