Recipe: Stuffed Pork Roast with Cranberry Orange Sauce

STUFFED PORK ROAST

3/4 cup slivered almonds
2 tbsp. butter or margarine
3/4 cup sliced green onions
3/4 cup chopped celery
4 cups cooked brown rice
3/4 cup orange juice, divided use
2 tbsp. grated orange peel
1 tbsp. diced crystallized ginger, divided use
1/2 tsp. salt
1 boneless pork loin roast -(3-1/2 lbs.), rolled & tied
1 tsp. dried rosemary, crushed
1/4 tsp. cracked black pepper
1 (16 oz) can cranberry sauce
1 orange, peeled and 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 so it 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. R

Remove string and slice roast. Serve with remaining cranberry sauce.

Serves 8-10