* 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: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000 - - - - - - - - - - - - - - - - - -