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
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
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,
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
One-Pan Wild Rice Stuffed Pork Tenderloin with Roasted Vegetables
- 5 slices bacon
- ½ large yellow
- 1 apple, peeled and
- 2 cloves garlic,
- 1 cup cooked wild
- 2-3 pounds pork
- 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
- 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
- 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 oven to
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.
kitchen twine or toothpicks, seal up the pork tenderloin around the stuffing.
- Place pork
tenderloin on greased baking sheet.
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.