Pork St. Tammany

== Description ==
This was a recipe contest winner in New Orleans. From Southern Living Holiday Meals, 1982
* Contributed by Catsrecipes Y-Group
* Yield: 8 – 10 servings
== Ingredients ==
* 1 (6-oz) package long grain and wild rice mix
* ½ cup boiling water
* ½ cup chopped dried apricots
* 2 green onions, finely chopped
* ½ cup chopped fresh mushrooms
* ¼ cup chopped green pepper
* 2 tablespoons butter
* 3 tablespoons chopped pecans
* 1 tablespoon chopped fresh parsley
* ⅛ teaspoon salt
* ⅛ teaspoon pepper
* dash cayenne pepper
* dash garlic powder
* 4 (1½ pound) pork tenderloins
* 4 slices bacon
* canned apricot halves
* fresh parsley sprigs
== Directions ==
# Cook rice according to package directions.
# Set aside.
# Pour boiling water over apricots, let stand for 20 minutes to soften.
# Drain.
# Saute green onions, mushrooms, and green pepper in butter until tender.
# Add rice, apricots, pecans, parsley, and seasonings; stir until well combined.
# Cut a lengthwise slit on top of each tenderloin, being careful not to cut through the bottom and sides.
# Spoon half of stuffing into the opening of one tenderloin; place cut side of second tenderloin over stuffing.
# Tie tenderloins together securely with string, and place on a rack in a roasting pan.
# Top with two bacon slices.
# Repeat procedure with remaining tenderloins.
# Place an aluminum foil tent over tenderloins; bake 325°F for 1½ to 2 hours or until meat thermometer registers 170°F.
# Remove foil the last 30 – 40 minutes of baking.
# Remove from oven; let stand 5 minutes.
# Remove string; slice and garnish with apricot halves and parsley.
Category:Cathy's Recipes
Category:Pork tenderloin and fillet Recipes
Category:Long-grain rice Recipes
Category:Wild rice Recipes
Category:Dried apricot Recipes
Category:Apricot Recipes
Category:Mushroom Recipes
Category:Green bell pepper Recipes
Category:Pecan Recipes
Category:Bacon Recipes