* Exported from MasterCook *
Holiday Stuffed Pork Roast
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Meats
Holiday
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Slivered almonds
3/4 c Sliced green onions
4 c Cooked brown rice
2 tb Grated orange peel
-divided
1 Boneless pork loin roast
1 t Dried rosemary -- crushed
16 oz Cranberry sauce (canned)
2 tb Butter or margarine
3/4 c Chopped celery
3/4 c Orange juice -- divided
1 tb Diced crystallized ginger -
1/2 ts Salt
-(3-1/2 lbs -- .), rolled & ti
1/4 ts Cracked black pepper
1 Orange -- peeled & sectioned
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 NYC Nutrilink:
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Nutrilink:
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