Pork St. Tammy

• 1 (6 oz.) pkg. long grain wild rice
• 1/2 c. boiling water
• 1/2 c. chopped dried apricots
• 2 green onions, chopped
• 1/2 c. chopped fresh mushrooms
• 1/4 c. green pepper
• 2 Tbsp. butter
• 1/8 tsp. salt
• 1/8 tsp. pepper
• dash of red pepper and garlic powder
• 4 (1 1/2 lb.) boneless pork tenderloins
• 4 slices bacon
• canned apricot halves
• 1/2 c. chopped pecans

1. Cook rice according to package; set aside.
2. Pour boiling water over apricots and let stand 20 minutes; drain.
3. Saute green pepper, mushrooms and onions in butter until tender.
4. Add rice, apricots, pecans and seasonings.
5. Cut a lengthwise slit on top of each tenderloin, being careful not to cut through bottom.
6. Spoon 1/2 of stuffing into the opening of 1 tender; place cut side of 2nd tender over stuffing.
7. Tie tenders with string and place on roasting rack.
8. Top with 2 bacon slices.
9. Repeat with remaining tenders.

long grain wild rice, boiling water, apricots, green onions, fresh mushrooms, green pepper, butter, salt, pepper, red pepper, boneless pork tenderloins, bacon, apricot halves, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=297654 (may not work)