Holiday Stuffed Pork Roast

Makes 6 -8 servings.
== Ingredients ==
* ¾ cup slivered almonds
* 2 tablespoons butter or margarine
* ¾ cup sliced green onions
* ¾ cup chopped celery
* 4 cups cooked brown rice
* ¾ cup orange juice, divided
* 2 tablespoons grated orange peel
* 1 tablespoon diced crystallized ginger, divided
* ½ teaspoon salt
* 1 boneless pork loin roast, rolled and tied (about 3½ pounds)
* 1 teaspoon dried rosemary, crushed
* ¼ teaspoon cracked black pepper
* 1 x 16-ounce can whole berry cranberry sauce
* 1 orange, peeled and 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, ½ 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 into thickest part of roast, making sure thermometer does not touch stuffing or fat. Bake at 325 °F for 1½ hours.
# Combine cranberry sauce, remaining ¼ orange juice, remaining 2 teaspoons ginger and orange in small saucepan; stir well. Simmer over medium heat 25 minutes, stirring occasionally.
# Brush about ½ 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.
Category:Almond Recipes
Category:American Recipes
Category:Brown rice Recipes
Category:Holiday Recipes
Category:Main Dish Meat Recipes
Category:Pork Recipes
Category:Prepared cranberry sauce Recipes
Category:Rice Recipes