Pork St. Tammany

Pork St. Tammany Recipe - A Delicious American Dish

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 4

Introduction

Pork St. Tammany is a delicious and elegant dish that combines tender pork tenderloins with a flavorful wild rice stuffing. This dish is perfect for a special occasion or a family dinner.

History

Pork St. Tammany is named after St. Tammany Parish in Louisiana, known for its rich culinary traditions and love of pork dishes. This recipe combines classic Southern flavors with a modern twist, making it a favorite among food enthusiasts.

Ingredients

1 (6 oz (170 g)) package of long grain and wild rice mix
0.5 cup of boiling water
0.5 cup of chopped dried apricots
2 green onions, finely chopped
0.5 cup of chopped fresh mushrooms
0.25 cup of chopped green pepper
2 tbsp of butter
3 tbsp of chopped pecans
1 tbsp of chopped fresh parsley
0.13 tsp of salt
0.13 tsp of pepper
a dash of cayenne pepper
a dash of garlic powder
4 (1.5 lb (680 g)) pork tenderloins
4 slices of bacon
canned apricot halves
fresh parsley sprigs

How to prepare

Cook the rice according to the package directions.
Set it aside.
Pour boiling water over the apricots and let them stand for 20 minutes to soften.
Drain the apricots.
Saute the green onions, mushrooms, and green pepper in butter until they are tender.
Add the cooked 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 the stuffing into the opening of one tenderloin; place the cut side of the second tenderloin over the stuffing.
Tie the tenderloins together securely with string and place them on a rack in a roasting pan.
Top each tenderloin with two slices of bacon.
Repeat the procedure with the remaining tenderloins.
Place an aluminum foil tent over the tenderloins and bake at 325°F (163°C) for 1.5 to 2 hours or until a meat thermometer registers 170°F (77°C).
Remove the foil during the last 30 – 40 minutes of baking.
Remove the tenderloins from the oven and let them stand for 5 minutes.
Remove the string, slice the tenderloins, and garnish with apricot halves and parsley.

Variations

Substitute dried cranberries or raisins for the apricots in the stuffing.
Use different herbs and spices to customize the flavor of the stuffing.

Cooking Tips & Tricks

Be sure to tie the tenderloins securely with string to hold the stuffing in place while baking.

- Use a meat thermometer to ensure the pork is cooked to the proper temperature.

- Let the tenderloins rest for a few minutes before slicing to allow the juices to redistribute.

Serving Suggestions

Serve Pork St. Tammany with a side of roasted vegetables or a fresh green salad for a complete meal.

Cooking Techniques

Roast the tenderloins in the oven for a juicy and flavorful result.

- Use a meat thermometer to ensure the pork is cooked to the proper temperature.

Ingredient Substitutions

Use regular white rice instead of wild rice.

- Substitute almonds or walnuts for the pecans.

Make Ahead Tips

Prepare the stuffing ahead of time and store it in the refrigerator until ready to use. You can also tie the tenderloins together with string and refrigerate them until ready to bake.

Presentation Ideas

Garnish the sliced tenderloins with fresh parsley sprigs and apricot halves for an elegant presentation.

Pairing Recommendations

Serve Pork St. Tammany with a glass of white wine or a light beer to complement the flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Pork St. Tammany contains approximately 350 calories.

Carbohydrates

Each serving of Pork St. Tammany contains approximately 30 grams of carbohydrates.

Fats

Each serving of Pork St. Tammany contains approximately 15 grams of fat.

Proteins

Each serving of Pork St. Tammany contains approximately 25 grams of protein.

Vitamins and minerals

Pork St. Tammany is a good source of iron, vitamin B6, and niacin.

Alergens

This recipe contains nuts (pecans) and may not be suitable for those with nut allergies.

Summary

Pork St. Tammany is a well-balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals.

Summary

Pork St. Tammany is a delicious and elegant dish that is perfect for a special occasion or a family dinner. With a flavorful wild rice stuffing and tender pork tenderloins, this dish is sure to impress your guests.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Pork St. Tammany. It was a warm summer day, and I was at a farmer's market in the small town of St. Tammany. The air was filled with the scent of fresh produce and the sound of chatter as locals mingled amongst the stalls.

As I made my way through the market, I came across a small booth selling all sorts of homemade goods. There was a friendly woman behind the counter, her eyes twinkling with pride as she displayed her array of jams, pickles, and preserves. But what caught my eye was the sign that read "Pork St. Tammany."

Intrigued, I struck up a conversation with the woman and asked her about the dish. She explained that Pork St. Tammany was a traditional recipe from the region, a hearty and flavorful dish that was perfect for family gatherings and special occasions. She told me that the recipe had been passed down through generations in her family, and she was proud to continue the tradition.

I was immediately captivated by the story behind the recipe and knew that I had to try it for myself. The woman graciously shared the recipe with me, and I eagerly took notes as she detailed the ingredients and steps to make Pork St. Tammany.

As soon as I returned home, I set to work in my kitchen, gathering the necessary ingredients and preparing to cook the dish. The recipe called for a tender cut of pork loin, seasoned with a blend of herbs and spices, and slow-cooked with onions, garlic, and tomatoes until it was melt-in-your-mouth tender.

The aroma that filled my kitchen as the pork simmered away was intoxicating, and I couldn't wait to sit down and enjoy the fruits of my labor. The dish was everything the woman at the market had promised - savory, rich, and full of flavor.

I couldn't wait to share the recipe with my family and friends, and they all raved about the dish when I served it to them. It quickly became a staple at our family gatherings, a dish that everyone looked forward to and enjoyed.

Over the years, I have continued to make Pork St. Tammany, tweaking the recipe here and there to suit my taste and experimenting with different ingredients to add my own personal touch. But the essence of the dish remains the same - a celebration of tradition, family, and the joy of cooking.

I have shared the recipe with countless others, passing it on to friends, neighbors, and even strangers who have asked me for it. Each time I make Pork St. Tammany, I am reminded of that warm summer day at the farmer's market in St. Tammany and the kind woman who shared her family recipe with me.

As I sit down to enjoy a steaming plate of Pork St. Tammany with my loved ones, I am grateful for the memories and connections that this dish has brought into my life. Cooking has always been a passion of mine, a way to express my creativity and love for those around me. And with each bite of this delicious dish, I am reminded of the power of food to bring people together and create lasting bonds.

So here's to Pork St. Tammany - a recipe that has enriched my life in more ways than I can count, and a dish that will always hold a special place in my heart. Cheers to good food, good company, and the joy of sharing a meal with those we love.