Pork Roast Stuffed with Rice


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With cranberry sauce, orange juic and ginger, this dish is extremely flavorful.

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  • 3/4 C. slivered almonds
  • 2 Tbs. butter or margarine
  • 3/4 C. sliced green onions
  • 3/4 C. chopped celery
  • 4 C. cooked brown rice
  • 3/4 C. orange juice; divided
  • 2 Tbs. grated orange peel
  • 1 Tbs. diced crystallized ginger, divided
  • 1/2 tsp. salt
  • 1 3 1/2 lb. boneless pork loin roast, rolled and tied
  • 1 tsp. dried rosemary, crushed
  • 1/4 tsp. cracked black pepper
  • 16 oz. canned cranberry sauce
  • 1 orange, peeled and sectioned

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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 C. orange juice, orange peel, 1 tsp. 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 so that it does not touch stuffing or fat. Bake at 325 degrees 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 C. cranberry mixture over pork. Bake an additional 15 minutes or until meat thermometer registers 170 degrees. Let roast stand 10 minutes. Remove string and slice roast. Serve with remaining cranberry sauce.

Yield: 6 servings

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