Pork loin stuffed with red rice, dates and pine nuts

by Paula Casimiro
Recently I discovered two new things. One is a beautiful store in Lisbon and its name is Maria Granel (note that this isn’t a sponsored post). It has a modern and airy feel, but it takes us to the time of the old neighborhood grocery stores. Maria Granel sells mainly dry grocery and products, mostly organic, stored in individual dispensers. It’s up to us to decide how much we want to buy at any moment, according to our needs, contributing to reduce the waste of food and packages (at home are just three people and every week I take several bags full to the collection point).

The second thing I discovered is a new variety of rice, red rice, that I found precisely at Maria Granel. So you see, also when I just want to try out a new ingrediente is nice not having to buy a whole package. Then, after some research, I learned that red rice is a type of unhulled long grain rice, very nutritious and rich in fiber, which is very popular in some Asian countries but not widespread abroad.

This roasted stuffed pork loin is my first recipe with this variety of rice. I combined the red rice with sweet dates and crunchy pine nuts to make the filling (I love pine nuts, they’re one of my favorite type of nuts!), and as there was already rice in the stuffing, we simply added a good green salad on the side.

See you soon.
signaturepork loin stuffed with red rice, dates and pine nuts
pork loin stuffed with red rice, dates and pine nuts
pork loin stuffed with red rice, dates and pine nuts

Pork loin stuffed with red rice, dates and pine nuts

Nutty red rice pairs well with the sweet dates and crunchy pine nuts. Simply serve with a green salad on the side.

serves 4 to 6

Prep time:

Cook time:


  • 1/2 cup red rice
  • 1 small onion, finely chopped
  • 1/2 tbsp olive oil
  • 3 tbsp pine nuts
  • 10-12 dates, pitted and chopped
  • 1 kg pork loin, boneless
  • Salt and freshly ground pepper, to taste



  1. Start by cooking the rice. In small saucepan, add 1 cup of water and a pinch of salt. When it starts to boil, add the washed rice and turn the heat down to low. Cook with the pan covered, until the rice absorbs all the water and is cooked.
  2. Preheat the oven to 200º C. In a frying pan, add the olive oil and the onion and let it cook until the onion is translucent. Add the pine nuts and leave to brown slightly. Add the cooked rice and chopped dates and stir to combine well.
  3. Cut the meat. Make a cut in the middle, lengthwise, being careful not to cut all the way down. Continue to open the piece of meat to the sides, until you have a kind of rectangle. Season with salt and pepper. Spread the filling on top, leaving a border all the way around. Roll the loin and tie with kitchen twine to keep the shape.
  4. Season with salt and pepper also on the outside. Bake in the preheated oven for about 1h15. Let it rest for 15 minutes outside the oven before slicing and serving.



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