Ingredients
- null 3 cups cooked Royal Blend® Whole Grain with Texmati® Brown & Wild Rice
- null 1 whole boneless pork loin (about 4 pounds)
- null 1 teaspoon salt
- null ½ teaspoon garlic powder
- null ¼ teaspoon pepper
- null 1 cup dried cranberries, coarsely chopped
- null 1 cup onion, chopped
- null ¾ cup celery, finely chopped
- null ½ cup fresh parsley, minced
- null ¾ teaspoon fresh sage
- null ¾ teaspoon thyme
- null ½ cup chicken broth
Instructions
- Cut roast down center lengthwise within a half-inch of bottom. Open roast so it lies flat.
- On each half, make a lengthwise slit down the center to within a half-inch of bottom. Sprinkle with salt, garlic and pepper.
- In a large bowl, combine remaining ingredients. Divide half the stuffing among the 3 slits.
- Roll up roast from a long side; tie with kitchen string at 2-inch intervals.
- Place remaining stuffing in a greased shallow baking dish.
- Bake roast uncovered in preheated 350°F oven for 1½ to 2 hours. Carefully remove strings; cover lightly with foil tent and bake 30 to 45 minutes longer or until thermometer reads 160 to 170°F.
- Cover and bake reserved stuffing for approximately 30 minutes.
- Let roast stand for 10 minutes before slicing.