Shelly's Recipe

HOLIDAY STUFFED PORK ROAST

Category: Roasts/Tenderloins - Pork

3/4 cup slivered almonds
2 tbsp butter
3/4 cup sliced green onion and chopped celery
4 cups cooked brown rice
3/4 cup orange juice, divided
2 tbsp grated orange peel
1 tbsp dried crystallized ginger, divided
1/2 tsp salt
1 (3 1/2 lb) pork boneless loin roast, rolled
1 tsp dried rosemary, crushed
1/4 tsp pepper
1 (16 oz) can cranberry sauce
1 orange, peeled and sectioned

Cook almonds in butter in a skillet until brown. Add vegetables and cook until crisp-tender. Stir in rice, 1/2 cup orange juice, peel, 1 tsp ginger and salt; set aside. Untie roast and spoon rice mixture lengthwise between loins. Retie roast securely with string at 2-3 inch intervals; place, fat side down, on rack in shallow roasting pan.

Combine rosemary and pepper and sprinkle over roast. Insert meat thermometer being careful not to touch the stuffing. Bake at 325 for 1 1/2 hours.

Combine cranberry sauce, remaining orange juice, remaining ginger, orange sections in a small saucepan, stir well. Simmer over medium heat for 25 minutes, stirring occasionally. Brush roast with 1/2 cup of the mixture. Bake an additional 15 minutes or until meat thermometer registers 170. Let roast stand 10 minutes. Remove string and slice. Serve with remaining sauce.