---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Holiday Stuffed Pork Roast
  Categories: Main dish, Meats, Holiday
       Yield: 6 servings
  
     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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