halfbakedharvest4.3
Pineapple Glazed Pork Roast with Bacon Wild Rice Stuffing.
You can kind of think of this meal as being similar to a pineapple glazed holiday ham. But instead of a ham, it's pork loin roast, and instead of ALL meat, there are carbs rolled up in there.
👥 6 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 30 min🔥 Cook: 1h 15m👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pan
- ●knife
- ●oven
📝 Preparation Steps
1
Cook the wild rice according to package directions. I brought 4 cups water to a boil, added the rice and simmered, covered for ⏱️ 45 minutes until the rice was fluffy and the water absorbed.
2
Meanwhile, heat a large skillet over medium heat. Add the bacon and cook until the fat begins to render, about ⏱️ 5 minutes. Add the mushrooms and continue cooking until the bacon crisps, about ⏱️ 5 minutes. Remove from the heat and add the spinach. Allow the spinach to wilt into the bacon mushroom mixture.
3
Once the rice is cooked, stir in the bacon mixture + all the drippings from the pan. Stir in the pistachios and then crumble in the feta. Season the rice with salt + pepper.
salt1 teaspoon
4
Place pork, fat side down, on work surface with 1 short end facing you. Using long thin sharp knife and starting 1/2 inch above underside of roast, cut 1/2 inch in along right side. Continue cutting 1/2 inch above underside, unrolling roast like carpet. I found [this how-to | http://www.bonappetit.com/test-kitchen/inside-our-kitchen/article/how-to-trim-stuff-and-roll-the-pork-loin-that-s-on-our-october-cover] really helpful.
5
Preheat the oven to 425 degrees F. Position an oven rack in the middle of the oven.
6
Once your pork roast is in a flat piece, use a meat mallet to pound the pork so that most of the meat is in one even layer.
7
Spread about 1 to 1 1/2 cups of the wild rice over the pork.
8
Roll up pork; arrange seam side down on work surface (fat side will be facing up). Using kitchen string, tie at 1- to 1 1/2-inch intervals. Transfer pork, fat side up, to roasting pan. Sprinkle with 1 teaspoon coarse salt and 1/2 teaspoon pepper.
salt1 teaspoon
9
Rub the pork all over with the mustard and then sprinkle on the brown sugar + cayenne. Add the pineapple.
medium pineapple (peeled, cored + diced, about 5)1 cups
10
Roast pork for ⏱️ 25 minutes at 425 degrees F. Add the squash rounds and reduce the oven temperature to 375. Continue to roast until an instant-read thermometer inserted into center of loin registers 140-160 degrees F. (it will be cooked medium but still slightly pink), about ⏱️ 35-50 minutes. Let the roast rest for at least ⏱️ 20 minutes before slicing. Serve the pork along side the remaining rice + roasted squash and pomegranate arils (if desired).
Nutrition Facts
calories
738 kcal
fat Content
36 g
serving Size
1 serving
fiber Content
8 g
sugar Content
27 g
sodium Content
756 mg
protein Content
41 g
cholesterol Content
105 mg
carbohydrate Content
69 g
saturated Fat Content
12 g
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