Pork St. Tammy
Savory pork tenderloins stuffed with a flavorful wild rice, apricot, pecan, and vegetable mixture, topped with bacon—perfect for a hearty, festive meal with a touch of sweetness.
Ingredients
- 6 oz. long grain wild rice ⓘ
- 1/2 cup boiling water ⓘ
- 1/2 cup chopped dried apricots ⓘ
- 2 green onions, chopped ⓘ
- 1/2 cup chopped fresh mushrooms ⓘ
- 1/4 cup green pepper ⓘ
- 2 tablespoons butter ⓘ
- 1/8 teaspoon salt
- 1/8 teaspoon pepper ⓘ
- dash of red pepper
- dash of garlic powder ⓘ
- 1 1/2 pounds boneless pork tenderloins ⓘ
- 4 slices bacon ⓘ
- canned apricot halves ⓘ
Instructions
- Cook rice according to package instructions and set aside.
- Pour boiling water over dried apricots and let stand for 20 minutes, then drain.
- Saute chopped green pepper, mushrooms, and chopped green onions in butter until tender.
- Add cooked rice, apricots, chopped pecans, salt, pepper, red pepper, and garlic powder to the vegetable mixture and combine.
- Cut a lengthwise slit on top of each pork tenderloin, being careful not to cut through the bottom.
- Spoon half of the stuffing into the opening of one tenderloin; place the second tenderloin over the stuffing with the cut sides together.
- Tie each stuffed tenderloin with string and place on a roasting rack.
- Top each tenderloin with two slices of bacon.
- Repeat with remaining tenderloins and bacon slices.
Tips & Substitutions
For added flavor, consider using chicken broth instead of water to cook the rice. If you don't have dried apricots, raisins or cranberries can be a good substitute. Ensure not to overcook the pork to maintain its juiciness; a meat thermometer should read 145°F when done. For a twist, try adding some chopped walnuts to the stuffing mixture for extra crunch.
Serving Suggestions
This dish pairs beautifully with a light salad or steamed vegetables for a balanced meal. For a heartier side, consider serving it with mashed potatoes or a grain like quinoa. A side of cranberry sauce can enhance the flavors, and for a complete meal, consider serving with a slice of Kathy'S Pork Chops for a delicious combination.
Storage & Reheating
Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the pork in a preheated oven at 350°F for about 15-20 minutes until heated through, ensuring the internal temperature reaches 145°F. You can also slice and microwave individual portions for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Pork St. Tammy contains roughly 1793 calories, with 8g protein, 22g carbohydrates, and 188g fat. It is an excellent source of vitamin C (104% of the Daily Value) and dietary fiber (20% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 718mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the stuffed pork tenderloins a day in advance. Assemble the dish, cover it tightly, and refrigerate. When ready to cook, simply bring it to room temperature before roasting to ensure even cooking.
What if I can't find boneless pork tenderloin?
If boneless pork tenderloin is unavailable, you can substitute with pork loin or pork chops, though cooking times may vary. Ensure that the meat is thick enough to cut a slit for stuffing, and adjust cooking time accordingly to avoid drying out the meat.
Can I freeze the leftovers?
Yes, you can freeze the cooked pork tenderloin for up to 3 months. Wrap it tightly in plastic wrap and foil or place it in a freezer-safe container. To reheat, thaw in the refrigerator overnight and reheat in the oven or microwave until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).