St. Tammany is located in Louisiana in the vicinity of New Orleans. This delicious recipe was a contest winner in New Orleans, originally printed in the cookbook, Southern Living Holiday Meals in 1982.

Pork St. Tammany

1 (6-ounce) package long grain and wild rice mix
1/2 cup boiling water
1/2 cup chopped dried apricots
2 green onions, finely chopped
1/2 cup chopped fresh mushrooms
1/4 cup chopped green pepper
2 tablespoons butter
3 tablespoons chopped pecans
1 tablespoon chopped fresh parsley
1/8 teaspoon salt
1/8 teaspoon pepper
Dash cayenne pepper
Dash garlic powder
4 (1 1/2 pounds) pork tenderloins
4 slices bacon
Canned apricot halves for garnish
Fresh parsley sprigs for garnish

1. Cook rice according to package directions. Set aside.
2. Pour boiling water over apricots, let stand for 20 minutes to soften. Drain.
3. Saute green onions, mushrooms, and green pepper in butter until tender. Add rice, apricots, pecans, parsley, and seasonings; stir until well combined.
4. 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.
5. 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.
6. Place an aluminum foil tent over tenderloins; bake 325°F (160°C) for 1 1/2 to 2 hours or until meat thermometer registers 170°F (80°C).
7. Remove foil the last 30 to 40 minutes of baking.
8. Remove from oven; let stand 5 minutes.
9. Remove string; slice and garnish with apricot halves and parsley.

Makes 12 servings.