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Discussion in 'Palettes Of Flavour' started by Bear, Dec 21, 2007.



    Bear JPiC Contributor

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    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.


    Posted By Bear | Dec 21, 2007
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    MsJacquiiC Poetica Magnifique

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    Oh my TOM - this does indeed sound delectible - And I love pork chops - A very nice recipe if I say so myself - reminds me of a fish almondine dish I used to have all the time.

    Thanx for the sharing!

    Jacquii.


    Posted By MsJacquiiC | Dec 21, 2007
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    Sally Roberts Forestdawn

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    Honey Bear!!!!

    As I have always and forever will be a carnivore Your delightfel Stuffed Pork Roast sounds so good my taste buds are salivating and trying to dribble down my chin. Yummmm Yummmm.

    What a wonderful recipie thread!! I'm so hungry I gotta go eat something.

    Thanks for the superb foods recipies!!!

    Blessings

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