Holiday Stuffed Pork Roast

Tender, juicy pork roast that is stuffed with a variety of spices and glazed with cranberry sauce. Perfect for the holidays.

Yields:	1 servings
Rate this Recipe

	Preparation	30 minutes
	Cooking	120 minutes
	Ready In	150 minutes

Be the first to add a photo of this recipe!

Ingredients

3/4	cups	almonds	slivered
2	tablespoons	butter	or margarine
3/4	cups	scallions, spring or green onions	sliced
3/4	cups	celery	chopped
4	cups	rice, brown	cooked
3/4	cups	orange juice	divided
2	tablespoons	orange zest	grated
1	tablespoon	ginger	diced crystallized, divided
1/2	teaspoon	salt
1	each	pork loin roast	boneless, about 3 1/2 pounds
1	teaspoon	rosemary leaves	crushed
1/4	teaspoon	black pepper
16	ounces	cranberry sauce	canned
1	each	orange	peeled, 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 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.