December 09, 2024

Hello Foodie Friends

There are so many traditional dishes you can choose from to be the centerpiece of your holiday meal. How do you decide? Sometimes you just can't narrow it down and will go with 2 main dishes. I have a suggestion if you've never tried a stuffed pork roast before...it's 'delish"! The roast already comes roped up and you basically just unroll, stuff, retie and voila. A PORK ROAST STUFFED WITH RICE is a most savory choice that is ever-so-moist and deserves a high place at your holiday table.

Enjoy!
Marzee
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STUFFED PORK ROAST

INGREDIENTS:
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 3 1/2 lb boneless pork loin roast, 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.

Yield: 6 Servings
Categories: Main Dishes, Meat

MARZEE's CORNER

SAFE PORK HANDLING TIPS:

Wash hands with soap and water before and after handling fresh meat. Refrigerate meat as soon as possible after purchase. Place meat package on a plate or in a container before placing in refrigerator to prevent juices from dripping onto other foods. Always defrost in the refrigerator. Always place cooked meat on a clean plate, not one which has been used for uncooked meat. when using an automatic, clock-controlled oven, do not leave fresh, unfrozen roasts or casseroles longer than one hour before start time. For longer periods of time use a frozen product.