Estimated Nutrition (whole recipe, rough)
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Wild Rice | 1 cup cooked (164g) | 166 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Bell Pepper | 1 medium (119g) | 31 |
| Apricot | 1 medium (35g) | 17 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (6-oz) package long grain and wild rice mix
- ½ cup boiling water
- ½ cup chopped dried apricots
- 2 green onions, finely chopped
- ½ cup chopped fresh mushrooms
- ¼ cup chopped green pepper
- 2 tablespoons butter
- 3 tablespoons chopped pecans
- 1 tablespoon chopped fresh parsley
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- dash cayenne pepper
- dash garlic powder
- 4 (1½ pound) pork tenderloins
- 4 slices bacon
- canned apricot halves
- fresh parsley sprigs
Directions
Cook rice according to package directions.
Set aside.
Pour boiling water over apricots, let stand for 20 minutes to soften.
Saute green onions, mushrooms, and green pepper in butter until tender.
Add 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 stuffing into the opening of one tenderloin; place cut side of second tenderloin over stuffing.
Tie tenderloins together securely with string, and place on a rack in a roasting pan.
Top with two bacon slices.
Repeat procedure with remaining tenderloins.
Place an aluminum foil tent over tenderloins; bake 325°F for 1½ to 2 hours or until meat thermometer registers 170°F.
Remove foil the last 30 – 40 minutes of baking.
Remove from oven; let stand 5 minutes.
Remove string; slice and garnish with apricot halves and parsley.
Category:Cathy's Recipes
Category:Pork tenderloin and fillet Recipes
Category:Long-grain rice Recipes
Category:Wild rice Recipes
Category:Dried apricot Recipes
Category:Apricot Recipes
Category:Mushroom Recipes
Category:Green bell pepper Recipes
Category:Pecan Recipes
Category:Bacon Recipes