Bacon Wrapped Stuffed Pork Loin
Made with
Westwood
10 oz package Rice River Farms Westwood Sage Wild Rice Blend (or wild rice blend of your choice), prepared per package directions
1 pork tenderloin
1 lb. sliced bacon
For Vegetables…
32 oz fresh Brussel sprouts, trimmed and halved
1 large red onion, quartered and thinly sliced
olive oil
1/2 tsp. garlic powder
black pepper
sea salt of choice
Recipe Directions:
Prepare rice per package directions.
Stuffed Pork Loin:
Butterfly the pork tenderloin until the pork is thin enough to stuff (pounding may be necessary). Spread Rice River Farms rice blend over the pork loin. Roll the pork around the filling. Season the outside of the pork loin with sea salt and pepper. Wrap pieces of bacon around the pork loin, making sure the ends are on the bottom of the loin. Do not skimp on the bacon! Place in roasting pan and bake until pork is thoroughly done. (Do not overcook or pork will be dry!) Let rest before cutting.
Roasted Vegetables:
Preheat Oven to 375° Line cookie sheet or jellyroll pan with foil. In bowl, toss the Brussel sprouts and red onion with the olive oil, sea salt and pepper. Spread vegetables in pan and roast for 15 minutes, then stir and continue roasting for another 15 minutes or until tender and lightly browned. Remove from oven and use to surround your pork loin when it is finished cooking and resting.
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