Pork St. Tammany

---------- Recipe via Meal-Master (tm) v8.02

Title: PORK ST. TAMMANY
Categories: Meats, Main dish
Yield: 12 servings

6 oz Rice-long grain & wild mix
1/2 c Water, boiling
1/2 c Apricots-chopped, dried
2 Onions-green, finely
1/2 c Mushrooms-chopped fresh
1/4 c Green pepper-chopped
2 T Butter/margarine, melted
3 T Pecans-chopped
1 T Parsley, chopped fresh
1/8 t Garlic salt
1/8 t Pepper
1 ds Red pepper
5 lb Pork loin roast-rol'd bonele
4 Bacon slices
1 cn Apricot halves (optional)
Parsley sprigs (optional)

opped
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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