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