Roast Pork Stuffed With Rice and Vegetables |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 15 |
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Orginally adopted, and a very good recipe. Ingredients:
6 ounces long grain and wild rice blend |
1/2 cup water, boiling |
1/2 cup dried apricot, chopped |
2 green onions, finely |
1/2 cup mushroom, chopped fresh |
1/4 cup green pepper, chopped |
2 tablespoons butter, melted |
3 tablespoons pecans, chopped |
1/8 teaspoon garlic salt |
1/8 teaspoon pepper |
1 dash red pepper |
5 lbs boneless pork loin roast |
2 slices bacon |
Directions:
1. Cook rice according to package directions. Set aside.
2. Pour boiling water over apricots; let stand 20 minutes to soften. Drain.
3. Saute green onions, mushrooms, and green pepper in butter until tender.
4. 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 1 long side, roll pork jellyroll 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.
11. Insert meat thermometer into thickest part of roast, making sure it does not touch fat or stuffing.
12. Place an aluminum foil tent over roast.
13. Bake at 325F for 3 hours or until meat thermometer registers 160F (30-35 minutes per pound).
14. Remove foil for the last 30-40 minutes of baking.
15. Remove roast from oven; let stand 5 minutes.
16. Remove string; slice and garnish with apricot halves and parsley, if desired.
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