Holiday Stuffed Pork Roast
Holiday Stuffed Pork Roast recipe
Yield
6 servingsPrep
30 minCook
2 hrsReady
2½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
almonds
slivered |
*
|
| 3E+1 | ml |
butter
or margarine |
|
| 177 | ml |
scallions, spring or green onions
sliced |
|
| 177 | ml |
celery
chopped |
|
| 946 | ml |
brown rice
cooked |
|
| 177 | ml |
orange juice
divided |
|
| 3E+1 | ml |
orange zest
grated |
|
| 15 | ml |
crystallized ginger (candied)
diced, divided |
*
|
| 2.5 | ml |
salt
|
|
| 1 | each |
pork loin roast
3 1/2 pounds, rolled and tied |
*
|
| 5 | ml |
rosemary leaves
dried, crushed |
|
| 1.3 | ml |
black pepper
cracked |
|
| 462.4 | ml/g |
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.
