Pork St. Tammy - cooking recipe

Ingredients

1 (6 oz.) pkg. long grain wild rice
1/2 c. boiling water
1/2 c. chopped dried apricots
2 green onions, chopped
1/2 c. chopped fresh mushrooms
1/4 c. green pepper
2 Tbsp. butter
1/8 tsp. salt
1/8 tsp. pepper
dash of red pepper and garlic powder
4 (1 1/2 lb.) boneless pork tenderloins
4 slices bacon
canned apricot halves
1/2 c. chopped pecans

Preparation

Cook rice according to package; set aside.
Pour boiling water over apricots and let stand 20 minutes; drain.
Saute green pepper, mushrooms and onions in butter until tender.
Add rice, apricots, pecans and seasonings.
Cut a lengthwise slit on top of each tenderloin, being careful not to cut through bottom.
Spoon 1/2 of stuffing into the opening of 1 tender; place cut side of 2nd tender over stuffing.
Tie tenders with string and place on roasting rack.
Top with 2 bacon slices.
Repeat with remaining tenders.