This Pork Loin laced with Forbidden Rice is a seriously good meal for your family. Adults and kids will love the novelty of the lean white meat surrounded with a beautiful PURPLE spiral ring of rice and seasoning.
Ingredients for Rice
- 1/2 Cup – Forbidden Rice
- 1 Cup – Short Grain Brown Rice
- 1.5 Tablespoons – Butter
- 1.5 Teaspoons – Salt
- 3/4 Teaspoon – Chicken Base (or substitute chicken stock for water)
- 3 Cups – Water
Ingredients for Filling
- 1 Large – Onion, chopped finely
- 1 Teaspoon – Extra Virgin Olive Oil
- 1 Cup – Fresh Parsley
- 2 Large Cloves – Garlic, minced
- 2 Teaspoons – Salt
- 1 Teaspoon – Ground Pepper
- 1 Teaspoon – Ground Coriander
- 2 Eggs
Other Ingredients
- 1 Pork Loin – approximately 8 pounds
- 1/2 Cup – Water
- 1 Cup – White Wine
- 16 Feet – Cotton Kitchen Twine
Preparation
- Begin by cooking the rice. Using the Rice Ingredients above, boil water and add rice ingredients. Cover and simmer for approximately 45 minutes until the liquid is absorbed by the rice.
- Saute the chopped onions in the extra virgin olive oil, until onions are clear.
- Cut your pork loin into two (2) halves.
- Butterfly each section using a very sharp thin knife. Pork loin should result in a sheet of pork approximately 18″ long.
- When the rice is cool enough to handle, mix the remaining filling ingredients with the rice.
- Cut your twine into two (2) 8 foot segments.
- Spread the completed filling mixture over pork loin and tie each section. See short tying video.
- Place in large covered Dutch Oven or crock pot. Turn on Medium high until liquid boils. Turn to simmer so liquid bubbles slowly. Cook until center of each pork loin is at least 165 degrees, approximately 3 hours.
This meal will feed approximately 14 adults, so invite your friends and distant relatives, or plan to enjoy left-overs during the week!
Enjoy, and let me know how you Pork Loin with Forbidden Rice turns out!
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