Holiday Stuffed Pork Roast

2.5 hrs Prep: 30 minutes Cook: 2 hours

658 calories per serving view nutrition facts

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

Remove string and slice roast.

Serve with remaining cranberry sauce.

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Serving Size 300g

Amount per Serving

Calories 658 11% of calories from fat