Apricot-ginger glazed pork roast with fruit stuffing
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Apricot-ginger glazed pork roast with fruit stuffing
  Pork    Roast    Fruit    Stuffing    Fish    Poultry  
Last updated 6/12/2012 1:04:55 AM. Recipe ID 29635. Report a problem with this recipe.
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      Title: Apricot-ginger glazed pork roast with fruit stuffing
 Categories: Meats, Fish, Poultry
      Yield: 8 Servings
 
      2 tb Butter or margarine
      1 c  Chopped onion
      1 c  Chopped celery
      1 pk (7 oz.) sage and onion
           -stuffing cubes; <5 1/2
           -cups>
    1/2 c  Dried apricot halves;
           -chopped
    1/2 c  Dried cranberries
    1/4 c  Chopped parsley; if desired
  1 1/2 c  Chicken broth
      1    Center-cut boneless pork
           -loin roast; 2 to 2 3/4#
           Salt and pepper; to taste
           GLAZE
      1    Jar apricot preserves; 12
           -ounces
      1 tb Soy sauce
      1 tb Lemon juice
    1/4 ts Ground ginger
 
  Preheat oven to 325 degrees. Spray 2-quart rectangular baking dish
  with nonstick cooking spray. In large skillet or 3-qt. saucepan, melt
  butter. Add onion and celery. Cook over medium heat until tender,
  about 5 minutes, stirring occasionally. Stir in stuffing cubes,
  apricots, cranberries, parsley and chicken broth; mix until broth is
  absorbed. Spoon stuffing mixture into prepared dish. Sprinkle all
  sides of meat with salt and pepper; place meat on top of stuffing.
  
  Bake uncovered for 1 hour. In small bowl, combine all glaze
  ingredients. Brush 1/2 cup glaze over meat. Bake uncovered about 1
  hour or until meat thermometer inserted into thickest part of meat
  registers 155 degrees. Cover meat with foil; let stand 15 minutes
  before slicing. Heat remaining glaze; serve over meat. 6 to 8
  servings.
  
  Recipe 




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Recipe ID 29635 (Apr 03, 2005)

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