Recipe 4 All: Pork St. Tammany Recipe — Every recipe in the World on this site.

Recipe 4 All: Pork St. Tammany Recipe

Pork St. Tammany

Yield: 12 Servings
6oz Rice-long grain & wild mix
½cups Water, boiling
½cups Apricots-chopped, dried
2  Onions-green, finely
½cups Mushrooms-chopped fresh
¼cups Green pepper-chopped
2tablespoon Butter/margarine, melted
3tablespoon Pecans-chopped
1tablespoon Parsley, chopped fresh
1/8teaspoon Garlic salt
1/8teaspoon Pepper
1ds Red pepper
5lb Pork loin roast-rol'd bonele
4  Bacon slices
1can Apricot halves (optional)
1  Parsley sprigs (optional)

opped Cook rice according to package directions. Set aside. Pour boiling water over apricots; let stand 20 minutes to soften. Drain. Saute green onions, mushrooms, and green pepper in butter until tender. Stir in rice, apricots, pecans, parsley, and seasonings. Remove strings and slice roast in half lengthwise, if not purchased sliced. Slice pork pieces lengthwise in half spoon stuffing mixture evenly over pork. Beginning with 1 long side, roll pork jellyroll fashion, and tie securely with heavy string at 2 inch intervals. Place roast on a lightly greased rack in a shallow roasting pan. Place bacon lengthwise over roast. Insert meat thermometer into thickest part of roast, making sure it does not touch fat or stuffing. Place an aluminum foil tent over roast. Bake at 325F for 3 hours or until meat thermometer registers 160F (30-35 minutes per pound). Remove foil for the last 30-40 minutes of baking. Remove roast from oven; let stand 5 minutes. Remove string; slice and garnish with apricot halves and parsley, if desired. Yield: 12 to 15 servings. From Southern Living Cookbook

Your Pork St. Tammany is ready. Buon appetito!

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