Post by Granny Smith on Apr 12, 2008 10:42:47 GMT -5
RICE STUFFED PORK ROAST
contributed by riverwalk
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 ts 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
DIRECTIONS:
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
sauce.
6 Servings
contributed by riverwalk
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 ts 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
DIRECTIONS:
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
sauce.
6 Servings