| 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, chopped |
| 1/4 |
c |
Margarine |
| 2 |
tb |
Lime juice |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
White pepper |
| 1/4 |
ts |
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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