Pork St. Tammany
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.
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 ground black pepper
Dash cayenne pepper
Dash garlic powder
4 (1 1/2-pound) pork tenderloins (or approximately 5 pounds total)
4 slices bacon
Canned apricot halves for garnish
Fresh parsley sprigs for garnish
- 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 (160°C) for 1 1/2 to 2 hours or until meat thermometer registers 170°F (80°C).
- Remove foil the last 30 to 40 minutes of baking.
- Remove from oven; let stand 5 minutes.
- Remove string; slice and garnish with apricot halves and parsley.
Makes 10 to 12 servings.