Pork St. Tammany

Description
This was a recipe contest winner in New Orleans. From Southern Living Holiday Meals, 1982
 * Contributed by Catsrecipes Y-Group
 * Yield: 8 – 10 servings

Ingredients

 * 1 (6-oz) package long grain and wild rice mix
 * 1 box stove top stuffing mix
 * ½ cup boiling water
 * approx 1 cup of apricot preserves
 * 2 green onions, finely chopped=LEAVE OUT
 * ½ cup chopped fresh mushrooms=LEAVE OUT
 * ¼ cup chopped green pepper=LEAVE OUT
 * 2 tablespoons butter
 * 3 tablespoons chopped pecans-Use toasted almonds
 * 1 tablespoon chopped fresh parsley-LEAVE OUT
 * ⅛ teaspoon salt
 * ⅛ teaspoon pepper
 * dash cayenne pepper
 * dash garlic powder
 * 4 (1½ pound) pork tenderloins
 * 4 slices bacon
 * canned apricot halves-LEAVE OUT
 * fresh parsley sprigs-LEAVE OUT

Directions

 * 1) Cook rice according to package directions.
 * 2) Set aside.
 * 3) Pour boiling water over apricots, let stand for 20 minutes to soften.
 * 4) Drain.
 * 5) Saute green onions, mushrooms, and green pepper in butter until tender.
 * 6) Add rice, apricots, pecans, parsley, and seasonings; stir until well combined.
 * 7) Cut a lengthwise slit on top of each tenderloin, being careful not to cut through the bottom and sides.
 * 8) Spoon half of stuffing into the opening of one tenderloin; place cut side of second tenderloin over stuffing.
 * 9) Tie tenderloins together securely with string, and place on a rack in a roasting pan.
 * 10) Top with two bacon slices.
 * 11) Repeat procedure with remaining tenderloins.
 * 12) Place an aluminum foil tent over tenderloins; bake 325°F for 1½ to 2 hours or until meat thermometer registers 170°F.
 * 13) Remove foil the last 30 – 40 minutes of baking.
 * 14) Remove from oven; let stand 5 minutes.
 * 15) Remove string; slice and garnish with apricot halves and parsley.