Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Slivered almonds
2 tb Butter or margarine
3/4 c Sliced green onions
3/4 c Chopped celery
4 c Cooked brown rice
3/4 c Orange juice; divided
2 tb Grated orange peel
1 tb Diced crystallized ginger
-- divided
1/2 ts Salt
1 Boneless pork loin roast
-(3-1/2 lbs.), rolled tied
1 ts Dried rosemary; crushed
1/4 ts Cracked black pepper
16 oz Cranberry sauce (canned)
1 Orange; peeled sectioned

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 F. 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 F. Let roast stand 10 minutes. Remove
string and slice roast. Serve with remaining cranberry sauce.

Makes 6 to 8 servings

Source: Seasonal Inspirations for Rice Reprinted with permission from
USA Rice Council Electronic format courtesy of Karen Mintzias

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