Pork Loin Stuffed With Wild Rice
11/3 cups water
2/3 cup grated carrots
1/2 cup golden raisins
1/2 cup chopped dry roasted pistachio nuts
6 scallions or green onions with tops, sliced
1 apple, peeled, cored, and finely chopped
1/4 cup butter or margarine
2 tablespoons lime juice
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground cardamom
1 (21/2- to 3-pound) boneless pork loin roast, rolled and tied
1/2 cup Sauterne or other dry white wine
2 tablespoons, blueberry preserves Pinch of dried whole thyme
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