One-Pan Wild Rice Stuffed Pork Loin with Root Vegetables
- 5 slices bacon
- ½ large yellow onion
- 1 apple, peeled and diced
- 2 cloves garlic
- 1 cup cooked wild rice
- 2-3 pounds pork tenderloin
- 3-4 cups vegetables of your choice, (sweet potatoes, brussels sprouts, cauliflower, broccoli, red potatoes, beets, turnips and carrots are all good choices)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- In large skillet, cook bacon. Once cooked, remove from skillet and place on plate lined with paper towel. Once cool, roughly chop the bacon.
- Remove all but approximately 1 tablespoon of the bacon grease from the skillet.
- Heat oil over medium-high heat and add onion and apple, cooking for 5-7 minutes, until both are softened.
- Add garlic and cook one more minute.
- Add bacon back to skillet along with wild rice. Stir well to combine, then remove from heat.
- Heat oven to 400 F.
- Cut tenderloin lengthwise down the middle to make a pocket for the wild rice stuffing. I also pounded mine with a mallet to get the meat flattened out a bit, to allow for more stuffing.
- Place as much stuffing into the pork tenderloin as you can.
- Using kitchen twine or toothpicks, seal up the pork tenderloin around the stuffing.
- Place pork tenderloin on greased baking sheet.
- Toss vegetables with olive oil and season with salt and pepper.
- If you like your roasted veggies crispy, place them around the pork tenderloin now. If you want them not-so-crispy, just place the pork tenderloin in the oven without them and add them to the pan about 15 minutes into the cooking process.
- Bake for 50-60 minutes, until internal temperature of the pork reads 160 F.
- Recipe by: greens & chocolate | http://www.greensnchocolate.com/
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.