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HOLIDAY STUFFED PORK ROAST

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Makes 6 -8 servings.



Ingredients Needed For HOLIDAY STUFFED PORK ROAST
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* 3/4 cup slivered almonds
* 2 tablespoons 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
* 2 tablespoons grated orange peel
* 1 tablespoon diced crystallized ginger, divided
* 1/2 teaspoon salt
* 1 boneless Pork loin roast, rolled and tied (about 3-1/2 pounds)
* 1 teaspoon dried rosemary, crushed
* 1/4 teaspoon cracked black pepper
* 1 16-ounce can whole berry cranberry sauce
* 1 orange, peeled and sectioned

Directions To Prepare HOLIDAY STUFFED PORK ROAST
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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 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 into thickest part of roast, making sure thermometer does not touch stuffing or fat. Bake at 325 degrees 1-1/2 hours.
#Combine cranberry sauce, remaining 1/4 orange juice, remaining 2 teaspoons 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. Let roast stand 10 minutes.
#Remove string and slice roast. Serve with remaining cranberry sauce.


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Wednesday, July 26, 2017, 12:51 pm


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