Pork St. Tammy

Name: Pork St. Tammy
Ingredients: 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

14 ingredients

9 steps

Ingredients

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

Directions

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.