Pork St. Tammany
| Yield: | 12 Servings |
| Categories: | Meats, Main Dishes |
| 6 | oz | Rice-long grain & wild mix |
| 1/2 | c | Water, boiling |
| 1/2 | c | Apricots-chopped, dried |
| 2 | Onions-green, finely | |
| 1/2 | c | Mushrooms-chopped fresh |
| 1/4 | c | Green pepper-chopped |
| 2 | tb | Butter/margarine, melted |
| 3 | tb | Pecans-chopped |
| 1 | tb | Parsley, chopped fresh |
| 1/8 | ts | Garlic salt |
| 1/8 | ts | Pepper |
| 1 | ds | Red pepper |
| 5 | lb | Pork loin roast-rol'd bonele |
| 4 | Bacon slices | |
| 1 | cn | Apricot halves (optional) |
| Parsley sprigs (optional) |
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