Stuffed Pork Loin


1/4 c. (1/2 stick) butter
1/2-lb. mushrooms, washed, trimmed and sliced
1/2 c. onion, chopped
3 c. cooked long grain and wild rice*
1/4 c. parsley, chopped
1 tsp. salt
1/4 tsp. pepper
2 c. (8-oz.) Chalet Swiss Cheese, diced
1 bone-in pork rib roast (5 to 7-lbs.)

Preheat oven to 325° F. Melt butter in large frying pan. Sauté mushrooms and onions. Stir in rice, parsley, salt, pepper and cheese. Set aside. With sharp knife, cut 6 to 10 deep pockets over each rib bone. Fill pockets with stuffing mixture. Place in roasting pan with pocket openings up. Bake 35 minutes per-lb. or until meat thermometer registers 170° F. Carve by slicing between rib bones. Place leftover stuffing in a lightly buttered baking dish. Bake with roast during last half hour of roasting time.

*Packaged products of mixed long grain and wild rice are available.

Makes 6-8 servings.

Recipes and images courtesy of © 2014 Wisconsin Milk Marketing Board, Inc.

Email to a Friend


 

Stuffed Pork Loin

5 Star
 
0
4 Star
 
 
0
3 Star
 
 
0
2 Star
 
 
0
1 Star
 
 
0
0.0 out of 5 stars

Write a review
 


Sign up for The Wisconsin Cheeseman Emails.
Be the first to know about new items, tips, recipes and more! 
  Sign Up

If you're not completely happy with your purchase, we'll
refund your merchandise amount or send a replacement.

Learn More

Get what you want now with
Wisconsin Cheeseman Credit

Learn More
Security Seals