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  Recipe Home » Main Course » Holiday Stuffed Pork Roast
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  Holiday Stuffed Pork Roast
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 162
Ingredients:
3/4 cup Slivered almonds
2 tbsp Butter or margarine
3/4 cup Sliced green onions
3/4 cup Chopped celery
4 cup Cooked brown rice
3/4 cup Orange juice, divided
2 tbsp Grated orange peel
1 tbsp Diced crystallized ginger - divided
1/2 tsp Salt
1 Boneless pork loin roast (3-1/2 lbs.), rolled & tied
1 tsp Dried rosemary, crushed
1/4 tsp Cracked black pepper
16 oz Cranberry sauce (canned)
1 Orange, peeled & sectioned
Instructions:
Cook almonds in butter in large skillet over medium-high heat until
brown. Add onions and celery; cook until vegetables are tender crisp.
Stir in rice, 1/2 cup orange juice, orange peel, 1 teaspoon ginger,
and salt; set aside. Untie roast, and spoon rice mixture lengthwise
between loins. Retie roast securely with string at 2- to 3-inch
intervals; place, fat side down, on rack in shallow roasting pan.
Combine rosemary and pepper; sprinkle over roast. Insert meat
thermometer does not touch stuffing or fat. Bake at 325 F. for 1-1/2
hours. Combine cranberry sauce, remaining orange juice, remaining
ginger, and orange in small saucepan; stir well. Simmer over medium
heat 25 minutes, stirring occasionally. Brush about 1/2 cup cranberry
mixture over pork. Bake an additional 15 minutes or until meat
thermometer registers 170 F. Let roast stand 10 minutes. Remove
string and slice roast. Serve with remaining cranberry sauce.

Makes 6 to 8 servings

Source: Seasonal Inspirations for Rice Reprinted with permission from
USA Rice Council Electronic format courtesy of Karen Mintzias
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