Pork St Tammany
|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|
|Green onions||2 Small, finely chopped|
|Butter/Margarine||2 Tablespoon, melted|
|Chopped pecans||3 Tablespoon|
|Red pepper||1 Dash|
Cook rice according to package directions.
Pour boiling water over apricots; let stand 20 minutes to soften.
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.