A Holiday feast for family and friends
A tasty pork roast this is the best
With a stuffing elegant and fine
Then basted so carefully so not to burn
With a cranberry, orange and crystallized ginger sauce
Well have your guests coming back for more
So for something different and tasty to
This Holiday Roast is right for you
~
Holiday Stuffed Pork Roast
~
3/4 c Slivered almonds
2 tb Butter or margarine
3/4 c Sliced green onions
3/4 c Chopped celery
4 c Cooked brown rice
3/4 c Orange juice; divided
2 tb Grated orange peel
1 tb Diced c
-- divided
1/2 ts Salt
1 Boneless pork loin roast
-(3-1/2 lbs.), rolled & tied
1 ts Dried rosemary; crushed
1/4 ts Cracked black pepper
16 oz Cranberry sauce (canned)
1 Orange; peeled & 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 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 F. Let roast stand 10 minutes.
Remove string and slice roast. Serve with remaining cranberry sauce.
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