Pork St. Tammany

• 1 (6 oz.) pkg. long grain wild rice mix
• 1/2 c. boiling water
• 1/2 c. dried apricots, chopped
• 2 green onions, chopped
• 1/2 c. fresh mushrooms, chopped
• 1/4 c. green pepper, chopped
• 2 Tbsp. margarine, melted
• 3 Tbsp. pecans, chopped
• 1 Tbsp. fresh parsley, chopped
• 1/8 tsp. garlic salt
• 1/8 tsp. pepper
• dash of red pepper
• 1 (5 to 6 lb.) rolled boneless pork loin roast
• 4 slices bacon
• canned apricot halves (optional)
• fresh parsley sprigs (optional)

1. Cook rice according to package directions and set aside.
2. Pour boiling water over apricots.
3. Let stand 20 minutes to soften. Drain.
4. Saute green onions, mushrooms and green pepper in butter until tender. Stir in rice, apricots, pecans, parsley and seasonings.
5. Remove strings and slice roast in half lengthwise, if not purchased sliced.
6. Slice pork pieces lengthwise in half again, slicing to but not through one side.
7. Lay pieces side by side and spoon stuffing mixture evenly over pork.
8. Beginning with long side, roll pork in jelly roll fashion and tie securely with heavy string at 2-inch intervals.
9. Place roast on a lightly greased rack in a shallow roasting pan.
10. Place bacon lengthwise over roast. Insert meat thermometer into thickest part of roast, making sure it does not touch fat or stuffing.
11. Place an aluminum foil tent over roast. Bake at 325u0b0 for 3 hours or until meat thermometer registers 160u0b0 (30 to 35 minutes per pound).
12. Remove foil for the last 30 to 40 minutes of baking. Remove roast from oven.
13. Let stand 5 minutes.
14. Remove string, slice and garnish with apricot halves and parsley, if desired.
15. Yields 12 to 15 servings.

long grain wild rice mix, boiling water, dried apricots, green onions, fresh mushrooms, green pepper, margarine, pecans, fresh parsley, garlic salt, pepper, red pepper, pork loin roast, bacon, apricot halves, parsley sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=481581 (may not work)