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Rice Stuffed Pork Roast recipe


Rice Stuffed Pork Roast

3/4 cup slivered almonds
2 tablespoons butter or margarine
3/4 cup sliced green onions
3/4 cup chopped celery
4 cup cooked brown rice
3/4 cup orange juice; divided
2 tablespoons grated orange peel
1 tablespoon diced crystallized ginger, divided
1/2 tsp salt
1 Boneless pork loin roast -(3-1/2 lbs.), rolled and tied
1 teaspoons dried rosemary, crushed
1/4 teaspons cracked black pepper
16 ounces canned cranberry sauce
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 degrees. 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 degrees. Let roast stand
10 minutes. Remove string and slice roast. Serve with remaining cranberry

Yield: 6 Servings

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