Pork St. Tammany
Description
A classic stuffed pork loin recipe featuring a savory mixture of wild rice, dried apricots, mushrooms, and green peppers. The roast is rolled, tied, and baked under a bacon strip for added flavor and moisture. Serves a crowd and makes for a impressive holiday or weekend dinner.Directions
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Cook rice according to package directions. Set aside.
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Pour boiling water over apricots; let stand 20 minutes to soften. Drain.
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Saute green onions, mushrooms, and green pepper in butter until tender.
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Stir in rice, apricots, pecans, parsley, and seasonings.
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Remove strings and slice roast in half lengthwise, if not purchased sliced.
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Slice pork pieces lengthwise in half again, slicing to but not through one side.
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Lay pieces side by side, and spoon stuffing mixture evenly over pork.
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Beginning with 1 long side, roll pork jellyroll fashion, and tie securely with heavy string at 2 inch intervals.
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Place roast on a lightly greased rack in a shallow roasting pan.
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Place bacon lengthwise over roast.
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Insert meat thermometer into thickest part of roast, making sure it does not touch fat or stuffing.
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Place an aluminum foil tent over roast.
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Bake at 325F (163C) for 3 hours or until meat thermometer registers 160F (30-35 minutes per pound).
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Remove foil for the last 30-40 minutes of baking.
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Remove roast from oven; let stand 5 minutes.
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Remove string; slice and garnish with apricot halves and parsley, if desired.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 363.3kcal
- % Daily Value *
- Total Fat 14.0g22%
- Saturated Fat 2.8g14%
- Cholesterol 0.0mg0%
- Sodium 82.8mg4%
- Total Carbohydrate 53.3g18%
- Dietary Fiber 3.7g15%
- Sugars 6.3g
- Protein 7.2g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
pork loin, stuffed roast, apricots, wild rice, breakfast, dinner, baking, international, gluten free, pecans, mushrooms, bacon, holiday meal, main course
