Holiday Stuffed Pork Roast

Yields:	6 servings
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	Preparation	30 minutes
	Cooking	2 hours
	Ready In	2.5 hrs

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Ingredients

3/4	cup	almonds	slivered
2	tablespoons	butter	or margarine
3/4	cup	scallions, spring or green onions	sliced
3/4	cup	celery	chopped
4	cups	rice, brown	cooked
3/4	cup	orange juice	divided
2	tablespoons	orange zest	grated
1	tablespoon	candied ginger	diced, divided
1/2	teaspoon	salt
1	each	pork loin roast	3 1/2 pounds, rolled and tied
1	teaspoon	rosemary leaves	dried, crushed
1/4	teaspoon	black pepper	cracked
16	ounces	cranberry sauce
1	each	orange	peeled and sectioned

Directions

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 degrees 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 degrees F.

Let roast stand 10 minutes.

Remove string and slice roast.

Serve with remaining cranberry sauce.

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Recipe Bite

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Member Review

Chicken Florentine Casserole

This recipe was a hit. I don't understand those who said this dish did not have enough flavor. They must have used old spices. I too used chicken broth instead of bullion. I also added a tsp of salt and some rosemary. Instead of Parmesan, I used Monteray Jack cheese. This will definitely be served again in our home.

Reviewed by happyhousewomen