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Holiday Stuffed Pork Roast

 

Holiday Stuffed Pork Roast recipe
44

Yield

6

servings

Prep

30

min

Cook

2

hrs

Ready

hrs

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

¾ cup almonds
slivered
*
2 tablespoons butter
or margarine
¾ cup scallions, spring or green onions
sliced
¾ cup celery
chopped
4 cups brown rice
cooked
¾ cup orange juice
divided
2 tablespoons orange zest
grated
1 tablespoon crystallized ginger (candied)
diced, divided
*
½ teaspoon salt
1 each pork loin roast
3 1/2 pounds, rolled and tied
*
1 teaspoon rosemary leaves
dried, crushed
¼ teaspoon black pepper
cracked
*
16 ounces cranberry sauce
1 each oranges
peeled and sectioned

Directions

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, ½ 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℉ (160℃) for 1½ 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 ½ 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 300g (10.6 oz)
Amount per Serving
Calories 65811% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 271mg 11%
Total Carbohydrate 46g 46%
Dietary Fiber 7g 27%
Sugars g
Protein 22g
Vitamin A 8% Vitamin C 49%
Calcium 6% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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