Holiday Stuffed Pork Roast

Makes 6 -8 servings.

Ingredients

 * 3/4 cup slivered almonds
 * 2 tablespoons butter or margarine
 * 3/4 cup sliced green onions
 * 3/4 cup chopped celery
 * 4 cups cooked brown rice
 * 3/4 cup orange juice, divided
 * 2 tablespoons grated orange peel
 * 1 tablespoon diced crystallized ginger, divided
 * 1/2 teaspoon salt
 * 1 boneless Pork loin roast, rolled and tied (about 3-1/2 pounds)
 * 1 teaspoon dried rosemary, crushed
 * 1/4 teaspoon cracked black pepper
 * 1 16-ounce can whole berry cranberry sauce
 * 1 orange, peeled and sectioned

Directions

 * 1) 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.
 * 2) 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.
 * 3) 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 degrees 1-1/2 hours.
 * 4) Combine cranberry sauce, remaining 1/4 orange juice, remaining 2 teaspoons ginger and orange in small saucepan; stir well. Simmer over medium heat 25 minutes, stirring occasionally.
 * 5) 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.
 * 6) Remove string and slice roast. Serve with remaining cranberry sauce.