Holiday Stuffed Pork Roast

• 3/4 cup almonds slivered
• 2 tablespoons butter or margarine
• 3/4 cup scallions, spring or green onions sliced
• 3/4 cup celery chopped
• 4 cups brown rice cooked
• 3/4 cup orange juice divided
• 2 tablespoons orange zest grated
• 1 tablespoon crystallized ginger (candied) diced, divided
• 1/2 teaspoon salt
• 1 each pork loin roast 3 1/2 pounds, rolled and tied
• 1 teaspoon rosemary leaves dried, crushed
• 1/4 teaspoon black pepper cracked
• 16 ounces cranberry sauce
• 1 each oranges peeled and sectioned

1. Cook almonds in butter in large skillet over medium-high heat until brown.
2. Add onions and celery; cook until vegetables are tender crisp.
3. Stir in rice, 1/2 cup orange juice, orange peel, 1 teaspoon ginger, and salt; set aside.
4. Untie roast, and spoon rice mixture lengthwise between loins.
5. Retie roast securely with string at 2 to 3-inch intervals; place, fat side down, on rack in shallow roasting pan.
6. Combine rosemary and pepper; sprinkle over roast.
7. Insert meat thermometer does not touch stuffing or fat.
8. Bake at 325F (160C) for 1 1/2 hours.
9. Combine cranberry sauce, remaining orange juice, remaining ginger, and orange in small saucepan; stir well.
10. Simmer over medium heat 25 minutes, stirring occasionally.
11. Brush about 1/2 cup cranberry mixture over pork.
12. Bake an additional 15 minutes or until meat thermometer registers 170 degrees F.
13. Let roast stand 10 minutes.
14. Remove string and slice roast.
15. Serve with remaining cranberry sauce.

almonds slivered, butter, scallions, celery, brown rice, orange juice, orange zest, ginger, salt, pork loin, rosemary, black pepper, cranberry sauce, oranges

Taken from recipeland.com/recipe/v/holiday-stuffed-pork-roast-10680 (may not work)