Diane’s Cranberry & Wild Rice Stuffed Pork Loin

Cranberry & Wild Rice Stuffed Pork Loin

Serves 6-8


  • 1 boneless pork loin roast (about 4 pounds) (trimmed of fat)
  • salt
  • pepper
  • 1 1/2 cup cooked wild rice (or any of your favorite whole grain)
  • 3/4 cups dried cranberries (coarsely chopped)
  • 1/2 teaspoon onion powder
  • 2 teaspoons celery seed
  • 2/3 cups fresh parsley (finely chopped)
  • 1/4 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground rosemary
  • 1/4 cup beef broth
  • 1 tablespoon canola oil


Step 1. Preheat oven to 325°.
Prepare the pork loin
Step 2. Slice a 45° cut into roast from the top lengthwise. Continue to cut and an angle as you “unfold” the pork loin…like unfolding a jelly roll but you are cutting it.
Step 3.
Lay on plastic cutting board, cover with a layer of plastic wrap and pound with a mallet to about 1/4-1/2 inch thick. Remove wrap, season both sides with salt and pepper and set aside on cutting board.
Make the stuffing
Step 4. In a large bowl, combine the next 9 ingredients (rice through broth).
Stuff the pork loin
Step 5. Spread rice mixture evenly on top of pork loin. Start at the small side, roll tightly and tie with kitchen string. I use 4 ties, one near each end, one in the middle and one loosely lenghtwise. Trim ends where they are tied close to the knot.
Step 6.
Heat oil in heavy skillet and brown stuffed loin on all sides
Step 7. Place in baking dish and roast, uncovered, for about an hour or until internal temperature reaches 145°.
Step 8. Let stand for 10 minutes, cut strings and slice into about 1/2-inch thick pieces.
Step 9. Enjoy!!
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