One-Pan Wild Rice Stuffed Pork Loin with Root Vegetables
Comfort food made one-pan easy! Twin Cities food blogger greens & chocolate shares her recipe for tender pork loin stuffed with delicious root vegetables.
It’s the time of year that I crave all of the typical comfort foods: pot roast and mashed potatoes, chicken and dumplings, spaghetti and meatballs, BBQ pulled pork and macaroni and cheese (SO GOOD), tater tot hot dish … I seriously could go on and on but I think you get the point: meat and carbs, meat and carbs, meat and carbs. Repeat.
Today I have a new meat and carb combo for you: pork tenderloin stuffed with wild rice. Plus more healthy carbs in the form of veggies! Which, if you didn’t notice, all of the comfort foods mentioned above are severely lacking in.
I seriously cannot say enough about this dish. The ingredients are super simple, but the pork still has a ton of flavor. The wild rice stuffing is made of wild rice (from Minnesota, of course!), onion, apples, garlic and BACON. Yep, I stuffed pork with pork.
I also made this into a one-pan dish (minus the steps of cooking the stuffing mixture) by roasting the veggies on the same pan as the tenderloin. They require pretty much the same cooking time as the pork (see note below) and it’s just a proud moment pulling out a baking pan that contains your entire dinner. Plus, it
makes for a fun presentation if you are serving this to company.
So about those veggies. I like my veggies super crispy and even a little charred, so I was fine with them being in the oven with the pork for the entire 60 minutes that it was roasting. If you want your veggies a little less crispy, wait about 15-20 minutes after putting the roast in the oven to add them.
Also, my pork tenderloin was definitely closer to the 2-pound range, so if yours is bigger, it might need 10-15 more minutes in the oven. I recommend always using a meat thermometer so you can be sure it reaches the appropriate internal temperature.
This felt like a super fancy weeknight meal but actually came together pretty quick! I especially loved that I could clean up all of the dishes while the pork and veggies were roasting, leaving me only one dish (the pan!) to clean after dinner. This would also be perfect for having company over, as there is no last minute prep. Just pull it out of the oven and dinner is served!
One-Pan Wild Rice Stuffed Pork Tenderloin with Roasted Vegetables
- 5 slices bacon
- ½ large yellow onion, diced
- 1 apple, peeled and diced
- 2 cloves garlic, minced
- 1 cup cooked wild rice
- 2-3 pounds pork tenderloin
- 3-4 cups of 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.