Pork St. Tammany
Yield
12 servingsPrep
10 minCook
3 hrsReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
long grain rice
|
|
| ½ | cup |
water
boiling |
|
| ½ | cup |
apricots, dried
|
*
|
| 2 | each |
onions
sliced |
|
| ½ | cup |
mushrooms
chopped |
*
|
| ¼ | cup |
green bell peppers
chopped |
|
| 2 | tablespoons |
butter
melted |
|
| 3 | tablespoons |
pecans
chopped |
|
| ⅛ | teaspoon |
garlic salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | dash |
red pepper flakes
|
*
|
| 5 | pounds |
pork loin roast
|
|
| 4 | slices |
bacon
|
|
| 1 | can |
apricot halves, canned
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
long grain rice
|
|
| 118 | ml |
water
boiling |
|
| 118 | ml |
apricots, dried
|
*
|
| 2 | each |
onions
sliced |
|
| 118 | ml |
mushrooms
chopped |
*
|
| 59 | ml |
green bell peppers
chopped |
|
| 3E+1 | ml |
butter
melted |
|
| 45 | ml |
pecans
chopped |
|
| 0.6 | ml |
garlic salt
|
|
| 0.6 | ml |
black pepper
|
|
| 1 | dash |
red pepper flakes
|
*
|
| 2.3 | kg |
pork loin roast
|
|
| 4 | slices |
bacon
|
|
| 1 | can |
apricot halves, canned
|
*
|
Directions
Cook rice according to package directions.
Set aside.
Pour boiling water over apricots; let stand 20 minutes to soften.
Drain. Sauté 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℉ (160℃) for 3 hours. 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.
