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Let me tell you a little something about pork roast.
First up, its maybe my new favorite cut of meat to serve a crowd.
I know that might sound odd, but hear me out. Over Thanksgiving I bought a beef roast to feed twelve people and it was $135. Granted I did buy it at Whole Foods, but um, whoa! Why such a fancy meal for a such big crowd? Hello, I had to please Kai for his 20th birthday! It was three nights of all his favorite foods + a BIG Thanksgiving dinner.
Really, I would be the bestest girlfriend to a guy who loves food.
Seriously.
ANYWAY, the next night I bought this pork loin roast for…$7. YES! Count me in – all guests coming for Christmas, expect some pork!
Just sayin.
OKAY. I will definitely be doing beef as well, cause that has ALWAYS been our Christmas Eve dinner, but for many of the other nights I’m thinking pork… tacos, sammies, chops, soup and of course this roast.
I will not lie, when I set out to make this recipe I was a little scared. I had never rolled and stuffed meat like this. FYI, I watched a whole slew of YouTube videos (yes, I am just like you and watch YouTube videos to learn new skills) before even attempting to test out this recipe.
Good things happened and no disasters to report!
Pat on the back, double fist pump.
Let’s start out by saying, I know this seems scary, stuffing a pork roast I mean. Let’s follow that up with, DO NOT be scared. I was shocked at just how easy this whole process was. Like you can do this.
You literally just make a few slices in the meat and it kind of rolls out into a flat piece for you. Almost magically, but then not really. From there you just add the wild rice, roll, secure with kitchen twine and roast.
Pretty simple, but yet super elegant, right?!?
Soo let’s talk about that wild rice though. It’s filled with bacon…and mushrooms, which is maybe the best combo ever. The bacon drippings act as the dressing creating awesome flavor. AND there’s also some roasted pistachios and feta happening too. YUM. It’s kind of the perfect thing to get rolled up into a pork, which then gets covered in a pineapple glaze…
That pineapple glaze, that glaze is my world at the moment. It is no secret that I am a huge fan of pineapple (I buy a minimum of two a week), so obviously, this is my kind of meal!
You can kind of think of this meal as being similar to a pineapple glazed holiday ham. But instead of a ham, it’s pork loin roast, and instead of ALL meat, there are carbs rolled up in there.
Because for as much as I love pineapple, I equally love carbs. <–truth.
The best part about this recipe is that it’s easy enough to make on a weeknight (but you do need to have some time since it does take a while for the pork and rice to cook), but fancy enough to serve at any Christmas party. You can even prep the roast ahead of time and then just roast it before your guests arrive.
And did I mention… it’s a pretty dang cheap meal? For some reason that’s a big selling factor to me, I mean delicious AND inexpensive, wow! Bigger selling factor though is that pineapple glaze. I am totally all about this recipe because of the glaze. Can’t get enough.
Most random SIDE NOTE: is anyone else stressing a bit about Christmas shopping?!? I totally blew it with cyber Monday and did zero shopping. Now I have to buy full-price and get it all here in time too. Oh boy, oh boy. I am both stressing and excited at the same time. Stressing cause I have zero time to actually shop, but excited because I LOVE Christmas shopping. Finding people the best gifts is my favorite! 🙂
So what do you think?? Wild rice, bacon, feta, mushrooms?? Inside a moist pineapple glazed pork?!?!?
Can we all make this Pineapple Glazed Pork Roast now??
Like right NOW, it will make for a fancy little Thursday night dinner?!? Perfect for December!
YES, LETS DO IT!
Pineapple Glazed Pork Roast with Bacon Wild Rice Stuffing.
Servings: 6 Servings
Calories Per Serving: 738 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 cup uncooked wild rice
- 1 teaspoon salt
- 6 slices thick cut bacon chopped
- 8 ounces button mushrooms sliced
- 10 ounces fresh or frozen spinach thawed if frozen
- 1 cup roasted pistachios
- 8 ounces feta cheese crumbled
- 1 pound pork loin roast 2 1/2
- 1/2 cup grainy mustard
- 1/2 cup brown sugar
- pinch of cayenne pepper
- 1 cups medium pineapple peeled, cored + diced, about 5
- 1 medium delicata squash halved, deseeded + sliced into half moons
Instructions
- Cook the wild rice according to package directions. I brought 4 cups water to a boil, added the rice and simmered, covered for 45 minutes until the rice was fluffy and the water absorbed.
- Meanwhile, heat a large skillet over medium heat. Add the bacon and cook until the fat begins to render, about 5 minutes. Add the mushrooms and continue cooking until the bacon crisps, about 5 minutes. Remove from the heat and add the spinach. Allow the spinach to wilt into the bacon mushroom mixture.
- Once the rice is cooked, stir in the bacon mixture + all the drippings from the pan. Stir in the pistachios and then crumble in the feta. Season the rice with salt + pepper.
- Place pork, fat side down, on work surface with 1 short end facing you. Using long thin sharp knife and starting 1/2 inch above underside of roast, cut 1/2 inch in along right side. Continue cutting 1/2 inch above underside, unrolling roast like carpet. I found [this how-to | http://www.bonappetit.com/test-kitchen/inside-our-kitchen/article/how-to-trim-stuff-and-roll-the-pork-loin-that-s-on-our-october-cover] really helpful.
- Preheat the oven to 425 degrees F. Position an oven rack in the middle of the oven.
- Once your pork roast is in a flat piece, use a meat mallet to pound the pork so that most of the meat is in one even layer.
- Spread about 1 to 1 1/2 cups of the wild rice over the pork.
- Roll up pork; arrange seam side down on work surface (fat side will be facing up). Using kitchen string, tie at 1- to 1 1/2-inch intervals. Transfer pork, fat side up, to roasting pan. Sprinkle with 1 teaspoon coarse salt and 1/2 teaspoon pepper.
- Rub the pork all over with the mustard and then sprinkle on the brown sugar + cayenne. Add the pineapple.
- Roast pork for 25 minutes at 425 degrees F. Add the squash rounds and reduce the oven temperature to 375. Continue to roast until an instant-read thermometer inserted into center of loin registers 140-160 degrees F. (it will be cooked medium but still slightly pink), about 35-50 minutes. Let the roast rest for at least 20 minutes before slicing. Serve the pork along side the remaining rice + roasted squash and pomegranate arils (if desired).
Notes
Pineapple glaze adapted from Better Home and Garden December 2015 Issue.
Really, do it. Seriously. Doesn’t that just look perfect?!? 🙂
I would like to make this for a large crowd (30 people). When I adjust the recipe it says 5lb pork loin . Is that really enough? Since for six it is 2.5lb.
or do you have a recipe that you would recommend for 30 that is not Italian.
Hi Denise,
I would get a 12ish pound pork loin, or you could do a couple smaller ones. Please let me know if you have any other questions, I hope you love this recipe! xx
I make at least 1 of your recipes each week and my family LOVES each and every one! This is my first time commenting because my husband almost devoured the side rice mixture before dinner was served. I think the rice side could be an amazing side for any dinner and a great sub for stuffing at Thanksgiving to reduce ( kinda) the carbs.
The pork was perfect! I roasted sweet potatoes along with the pork just because my family loves them.
Thank you – I LOVE all your recipes
PS: my 17 yr old son and I text each other your dishes and we have been cooking some together… very fun!
Hi Maria,
Wonderful!! I love to hear that this recipe was a winner, thanks so much for making it and sharing your review! Thanks so much for your kind message and making so many recipes? xT
I’m sorry, I’m trying to be a good cook…the recipe for the pineapple glaze?
Hi Cynthia,
The pineapple is added in step 5 with the brown sugar and cayenne, it will turn into a glaze while roasting:) xx
what does the “2 1/2” mean after the pork loin roast ingredient?
Hi Cynthia,
For this recipe, you will want to use a 2 1/2 pound pork loin. I hope you love the recipe, please let me know if you have any other questions! xx
Trying to avoid extra carbs…do you think this would work with Cauliflower rice instead of wild rice? Also – pineapple allergy and its winter so not sure about the availability of mango or some of the other substitutes suggested. What about apples? or pears?
Hi Andi,
So sorry, I have never worked with cauliflower rice so I am not sure how it would work in this recipe. Yes, apples or pears would be great here! I hope you love the recipe, please let me know if you give it a try! xTieghan
I made this last night and both my husband & son (13) really enjoyed it. I would probably use canned pineapple next time as more juicy than fresh and put on the extra juice. I had alot of rice/stuffing leftover and turned it into a fried rice by adding soy sauce to go with the meal. Was so good and would make this recipe again for a larger crowd.
Hey Cindy,
Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have the best week! xTieghan
Made this last night. The recipe inspired me to cook on a random Thursday after a long day of meetings. It took me a little longer than I thought it would and the pork loin I had ended up being smaller pieces so I just layered it – not as pretty but delicious!! The family gave it a thumbs up. Thanks for the inspiration.
Hey Michele,
I am delighted that this recipe was enjoyed, thanks a lot for trying it out! Happy Friday! xTieghan
Hi! Do you think I would be able to roast in a glass Pyrex with crumbled foil to slow for even cooking or an aluminum roasting pan?
Hi Emily,
I think you can do a glass Pyrex and no need to do the foil, it should be totally fine. I hope you love the recipe, please let me know if you have any other questions! xTieghan
First of all, I love your site!! So many good ideas. I have made this four times now, and it is delicious!! I have tweeked it some by omiting the spinach and adding dices onions. Lots of them, with a bit more bacon and more mushrooms. It is so elegant, and much easier than it appears. Keep up the wonderful job you are doing!! Thank you!
Thank you Joyce! I am so glad you loved this and my blog! xTieghan
Any substitute for the Pineapple? Making this for a dinner party and someone is allergic unfortunately.
Thank you!!
Hi! I would use apricots, peaches, or mangos. Either would be great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Do you reheat the rice as the side?
Hi Meagan! yes the rice is meant to serve on the side. If it gets cold just reheated in the oven or in the microwave. Let me know if you have any other questions. I hope you love this recipe. Thanks!
Hi! This looks so good! Me and my friends are making this for new years eve and we are from Sweden so we LOVE sauce! Do you recommend any good sauce for this lovely receipe? /Merry christmas and a Happy New Year!
Hey Maria!!
The pork is actually pretty sauce as is, but you could add any kind of hot sauce OR an asian soy sauce would also be delicious. Please let me know if you have any other questions.
Merry Christmas!
Can’t wait to try this, but one teeny question – if the butterflying of the loin starts 1/2 inch from the underside, how would the pounding process make it 3/4 – 1 inch thick? Wouldn’t it end up thinner than 1/2 inch?
LOL. Sorry!! My numbers are all messed up. I will fix the recipe. Thanks and I hope you love the recipe! Happy Holidays! 🙂
This looks delish! Can I make it a day ahead and bake the day of?
Hey Jane! yes, that will work great! Hope you love the recipe! Happy Holidays! 🙂
Made this for an early family Christmas dinner last night. Everyone loved it. Omitted the nuts and used dijon mustard (that’s what I had on hand). The pineapple was the perfect touch. A little bit of sweet to offset the savory. Thank you Tieghan.
Merry Christmas!