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

 * 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, ½ 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°F for 1½ hours.
 * 4) 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.
 * 5) 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.
 * 6) Remove string and slice roast. Serve with remaining cranberry sauce.