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This was a recipe contest winner in New Orleans. From Southern Living Holiday Meals, 1982
- Contributed by Catsrecipes Y-Group
- Yield: 8 – 10 servings
- 1 (6-oz) package long grain and wild rice mix
- ½ cup boiling water
- ½ cup chopped dried apricots
- 2 green onions, finely chopped
- ½ cup chopped fresh mushrooms
- ¼ cup chopped green pepper
- 2 tablespoons butter
- 3 tablespoons chopped pecans
- 1 tablespoon chopped fresh parsley
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- dash cayenne pepper
- dash garlic powder
- 4 (1½ pound) pork tenderloins
- 4 slices bacon
- canned apricot halves
- fresh parsley sprigs
- Cook rice according to package directions.
- Set aside.
- Pour boiling water over apricots, let stand for 20 minutes to soften.
- Saute green onions, mushrooms, and green pepper in butter until tender.
- Add rice, apricots, pecans, parsley, and seasonings; stir until well combined.
- Cut a lengthwise slit on top of each tenderloin, being careful not to cut through the bottom and sides.
- Spoon half of stuffing into the opening of one tenderloin; place cut side of second tenderloin over stuffing.
- Tie tenderloins together securely with string, and place on a rack in a roasting pan.
- Top with two bacon slices.
- Repeat procedure with remaining tenderloins.
- Place an aluminum foil tent over tenderloins; bake 325°F for 1½ to 2 hours or until meat thermometer registers 170°F.
- Remove foil the last 30 – 40 minutes of baking.
- Remove from oven; let stand 5 minutes.
- Remove string; slice and garnish with apricot halves and parsley.