Pork Tenderloin with Wild Rice and Walnut Dressing
3 to 4 lb. pork loin
1 stick butter
1/2 cup walnuts
3/4 cup grated carrots
6 scallions, sliced
1 granny smith apple, chopped
3 whole limes, juiced
1 cup cooked wild rice
optional (can add dried fruits and use apple juice to baste)
to taste: thyme, salt, pepper, nutmeg
Non alcholic champagne
2 to 3 Tablespoons raspberry preserves
Heat skillet with butter; saute carrots, walnuts, scallions and apple in lime juice for appoximately 3 minutes. Mix in wild rice and seasonings; let cool. (only if cooking the following day should you cool the mixture first and then stuff. Don't stuff the meat with hot stuffing. Can use hot stuffing if going to cook immediately.)
Cut pocket into the underside of pork loin and fill with stuffing. Can cut top third to within 1/2 inch of end, lay open, cut another third the other way and lay open, stuff with one half and then fold over one side; fill with rest of stuffing and fold over, tie twine around the roast to hold shut. It is best to lay on a rack while cooking so the bottom doesn't lay in the juices.
Another way is to cut through the middle starting at the center and cut to within one inch from both ends being careful not to cut through the end so as to make an envelope. Cut deeply and lay open, fill with stuffing and tie shut.
Roast at 325 degrees for approximately one hour.
In a medium sauce pan, combine champagne, presereves and thyme. Simmer briefly and pour over loin.