It's not turkey but it
has all the trimmings and more! Enjoy a change with a candied
ginger accent in the stuffing and glaze.
Holiday Stuffed
Pork Roast
3/4 cup slivered almonds
2 tablespoons butter
3/4 cup sliced green onion
3/4 cup chopped celery
4 cups cooked brown rice
3/4 cup orange juice, divided use
2 tablespoons grated orange peel
3 teaspoons chopped candied ginger, divided use
1/2 teaspoon salt
3 1/2 pounds boneless pork roast
1 teaspoon rosemary
1/4 teaspoon ground pepper
1 (16-ounce) can cranberry sauce
1 orange, sectioned
- Brown slivered almonds
in butter in a large skillet over medium-high heat. Add sliced
green onions and chopped celery and cook until vegetables are
tender-crisp. Stir in cooked brown rice, 1/2 cup orange juice,
grated orange peel, 1 teaspoon chopped candied ginger, and salt;
set aside.
- Unroll or cut a boneless
pork roast and place the rice mixture within the meat. Roll and
place in a shallow roasting pan. Combine rosemary and pepper;
sprinkle over the roast. Insert meat thermometer into the thickest
part of the roast, making sure the thermometer does not touch
the stuffing or fat. Roast at 325*F for 1 1/2 hours.
- Meanwhile combine cranberry
sauce, remaining orange juice, candied ginger, and sectioned
orange in a small saucepan; stir well. Simmer over medium heat
for 25 minutes, stirring occasionally. Brush the cranberry mixture
over the pork then bake an additional 15 minutes, or until a
meat thermometer registers 170*F. Check stuffing with thermometor
which should register at least 165*F. Let the roast stand for
10 minutes before slicing. Serve with the remaining cranberry
sauce.
Makes 8 servings.
