Pork st. tammany

12 servings

Ingredients

Quantity Ingredient
6 ounces Rice-long grain & wild mix
½ cup Water, boiling
½ cup Apricots-chopped, dried
2 eaches Onions-green, finely
½ cup Mushrooms-chopped fresh
¼ cup Green pepper-chopped
2 tablespoons Butter/margarine, melted
3 tablespoons Pecans-chopped
1 tablespoon Parsley, chopped fresh
⅛ teaspoon Garlic salt
⅛ teaspoon Pepper
1 dash Red pepper
5 pounds Pork loin roast-rol'd bonele
4 eaches Bacon slices
1 can Apricot halves (optional)
1 x Parsley sprigs (optional)

Directions

Cook rice according to package directions. Set aside. Pour boiling water over apricots; let stand 20 minutes to soften. Drain. Saute green onions, mushrooms, and green pepper in butter until tender.

Stir in rice, apricots, pecans, parsley, and seasonings. Remove strings and slice roast in half lengthwise, if not purchased sliced.

Slice pork pieces lengthwise in half again, slicing to but not through one side. Lay pieces side by side, and spoon stuffing mixture evenly over pork. Beginning with 1 long side, roll pork jellyroll fashion, and tie securely with heavy string at 2 inch intervals.

Place roast on a lightly greased rack in a shallow roasting pan.

Place bacon lengthwise over roast. Insert meat thermometer into thickest part of roast, making sure it does not touch fat or stuffing. Place an aluminum foil tent over roast. Bake at 325F for 3 hours or until meat thermometer registers 160F (30-35 minutes per pound). Remove foil for the last 30-40 minutes of baking. Remove roast from oven; let stand 5 minutes.

Remove string; slice and garnish with apricot halves and parsley, if desired. Yield: 12 to 15 servings. From Southern Living Cookbook

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