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Pork St Tammany

southern.chef's picture
Pork st tammany is a pork loin roast recipe. Prepared with a stuffing mix of rice with apricots and pecans, the pork st tammany is cooked with bacon slices on top and makes a great and filling meal.
Ingredients
  Boneless pork loin roast 6 Pound, rolled (1 Whole)
  Long grain and wild rice mix 6 Ounce (1 Package)
  Chopped fresh parsley 1 Tablespoon
  Boiling water 1⁄2 Cup (8 tbs)
  Chopped dried apricots 1⁄2 Cup (8 tbs)
  Chopped fresh mushrooms 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Garlic salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Green onions 2 Small, finely chopped
  Butter/Margarine 2 Tablespoon, melted
  Chopped pecans 3 Tablespoon
  Bacon slices 4
  Red pepper 1 Dash
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 325° for 3 hours or until meat thermometer registers 160° (30 to 35 minutes per pound).
Remove foil for the last 30 to 40 minutes of baking.
Remove roast from oven; let stand 5 minutes.
Remove string; slice and garnish with apricot halves and parsley, if desired.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Pork

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