Pork Loin Stuffed With Wild Rice

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CATEGORY	CUISINE	TAG	YIELD
Fruits, Meats, Grains		Bobbie not, Carrots, Fruit, Main dishes, Pork	6	Servings

INGREDIENTS

1/3	c	Uncooked wild rice
1 1/3	c	Water
2/3	c	Grated carrots
1/2	c	Golden raisins
1/2	c	Dry roasted pistachio nuts
		chopped
6		Green onions, with tops
		sliced
1		Apple, peeled cored
1/4	c	Margarine
2	T	Lime juice
1/2	t	Salt
1/4	t	White pepper
1/4	t	Ground cardamom
2 1/2	lb	Boneless pork loin roast
		rolled & tied up to 3
1/2	c	Sauterne wine, or other
		white wine

INSTRUCTIONS

Combine uncooked wild rice and water in heavy saucepan. Bring to a
boil. Cover and reduce heat. Simmer for 12 minutes. Drain and set
aside. Saute grated carrot, raisins, pistachio nuts, green onions and
apple in margarine and lemon juice for 3 minutes until carrots are
tender. Remove from heat. Stir in rice, salt, white pepper and ground
cardamm. Mix gently. Set aside. Untie, rolled-tied pork roast and
spoon half of the rice mixture between loins. Retie with string at  2-3
inch intervals. Place fat side down on rack in shallow roasting  pan.
Spoon rest of stuffing into greased shallow 1 quart baking dish  .set
aside. Combine wine, preservees and thyme. Pour over roast.  Insert
meat thermometer into thickest part of roast. Don't touch  stuffing or
fat. Bake at 325 F. for one hour and 45 minutes to 170 F.  Cover and
bake reserved stuffing at 325 F. 25-30 minutes. Remove  string an slice
roast to serve. Serves 6-8. MC formatting by  bobbi744@sojourn.com
Recipe by: Southern Living  Posted to MC-Recipe Digest by Roberta
Banghart <bobbi744@acd.net> on  May 13, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 701 Calories From Fat: 298 Total Fat: 33.6g Cholesterol: 109.6mg Sodium: 526.7mg Potassium: 1217.8mg Carbohydrates: 36.6g Fiber: 4.3g Sugar: 23.8g Protein: 43.5g