A tasty pork loin, which vaguely resembles a jelly roll when complete. Combines onions, garlic, rice, marmalade, and salt to create an interesting meal!
I normally serve this meal with a hunter sauce and mashed potatoes.
- 2 tablespoons (30 ml) of butter
- ½ cup (120 ml) of fine chopped onions
- 2 cloves (5-10 mg) of garlic pressed
- 2 cups (470 ml) of chicken broth
- 1 cup (235 ml) of uncooked rice
- ½ cup (120 ml) of thin sliced almonds
- 3 tablespoons (45 ml) of marmalade
- 1 teaspoon (5 ml) of celery salt
- 4 teaspoons (20 ml) of thyme leaves (divided)
- ½ teaspoon (2.5 ml) of salt
- ½ teaspoon (2.5 ml) of pepper
- 2 pounds (900 g) of pork loin
- 1 tablespoon (15 ml) of olive oil
- Melt butter in a medium saucepan over medium heat. Stir in onion and garlic, cook until onion is transparent.
- Add broth and bring to a boil. Stir in rice, reduce heat, cover and simmer for 15 to 20 minutes.
- Remove from heat and let stand until liquid absorbed.
- Roast almonds, then chop into small pieces. Mix with marmalade, celery salt, 1 teaspoon (5 ml) of thyme, salt, pepper and rice.
- Pre-heat oven to 325°F (170°C).
- Butterfly roast and flatten. Cover roast with rice mix then roll the roast. Use butcher string to tie up the roast. Should resemble a jelly roll when complete. Discard any remaining rice mixture.
- Place roast on a rack, brush with olive oil and cover with remaining thyme.
- Place in oven for 2 hours or until internal temperature reaches 170°F (77°C).
- Carve roast into slices and served with a hunter sauce.
Pilaf-Stuffed Pork Loin by Evelyn Chartres is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.