Pork Loin Stuffed with Wild Rice

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. Sauté 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 cardamom. 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, preserves and thyme. Pour over roast. Insert meat thermometer into thickest part of roast. Don't touch stuffing or fat. Bake at 325ºF. for one hour and 45 minutes to 170 F. Cover and bake reserved stuffing at 325ºF. 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