Holiday Stuffed Pork Roast
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.
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 (160°C) 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 (80°C). Check stuffing with thermometor which should register at least 165°F (75°C).
- Let the roast stand for 10 minutes before slicing. Serve with the remaining cranberry sauce.
Makes 8 servings.