Recipe - Holiday Stuffed Pork Roast

Three fourths cup Slivered almonds
2 tablespoon Butter or margarine
Three fourths cup Sliced green onions
Three fourths cup Chopped celery
4 cup Cooked brown rice
Three fourths cup Orange juice; divided
2 tablespoon Grated orange peel
1 tablespoon Diced crystallized ginger
divided
One half teaspoon Salt
1 Boneless pork loin roast
(3One half lbs.), rolled & tied
1 teaspoon Dried rosemary; crushed
One fourth teaspoon Cracked black pepper
16 ounce Cranberry sauce (canned)
1 Orange; peeled & sectioned

Cook almonds in butter in large skillet over mediumhigh heat until brown.
Add onions and celery; cook until vegetables are tender crisp. Stir in
rice, One half 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 3inch 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 1One half 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
One half 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.

Makes 6 to 8 servings

Source: Seasonal Inspirations for Rice
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip