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Pork St. Tammany

1/2 cup boiling water
2 green chopped onions
1/2 cup chopped mushroom
1/4 cup chopped green bell pepper

1 cup rice
3 tablespoons pecans, chopped
1 tablespoon chopped flat-leaf parsley
1/8 teaspoon garlic salt
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
5 pounds boneless pork roast

1. In a saucepan boil water pour over chopped dried apricots; let stand for 20 minutes to soften. Drain.
2. In a skillet over medium-low heat saute chopped green onions, chopped mushrooms, and chopped green bell pepper in butter until tender. Stir in rice, apricots, chopped pecans, chopped parsley, garlic salt, pepper, and cayenne pepper.
3. Slice boneless pork roast in half lengthwise. Slice again lengthwise, slicing to but not through one side. Lay the pieces side by side, and spoon the rice mixture evenly on top. Beginning with the long side, roll jelly roll fashion, and tie securely with heavy string at 2-inch intervals.
4. Place roast on a lightly greased pan, then in a shallow roasting pan. Place strips of bacon lengthwise over the roast. Cover with aluminum foil and bake in a 325*F oven for 3 hours or until a meat thermometer registers 160*F.
5. Remove the aluminum foil for the last 30 minutes of baking. Remove the roast from the oven and let stand for 5 minutes.

Makes 12 servings.