Makes 6 -8 servings.
- 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
- 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.
- 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 into thickest part of roast, making sure thermometer does not touch stuffing or fat. Bake at 325 °F for 1½ hours.
- 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.
- 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.
- Remove string and slice roast. Serve with remaining cranberry sauce.