How To make Holiday Stuffed Pork Roast
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
How To make Holiday Stuffed Pork Roast's Videos
How to Stuff a Pork Loin - Rolled Stuffed Pork Loin Roast Wrapped in Caul Fat
Learn how to Stuff a Pork Loin! Go to for the ingredient amounts, more information, and over 780 more video recipes! I hope you enjoy this easy Rolled Stuffed Pork Loin Roast Wrapped in Caul Fat demo!
Fruit Stuffed Pork Loin Roast
This tender and juicy Stuffed Pork Loin is bursting with flavors of garlic and fresh herbs. Dried apricots and craisins create a fruit stuffing that complements the pork perfectly. The highlight of this main dish is a simple glaze made from peach preserves. An elegant and impressive presentation for any special occasion, especially the holidays. This recipe takes a little bit of work, but the end result is so worth it.
How to Make the Ultimate Tuscan-Style Roast Pork with Garlic and Rosemary (Arista)
Bridget shows Julia how to make Arista, a Tuscan-Style Roast Pork with Garlic and Rosemary.
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Bacon & Apple Stuffed Pork Loin Roll Recipe | with Easy Gravy | Special Occasion Dinner Idea!
CLICK BELOW FOR RECIPE! ????????????
An impressive and equally delicious dinner recipe for special occasions and holidays! My Apple and Bacon Stuffed Pork Loin with pan-drippings gravy will be a hit with everyone at your next dinner party! To make this pork roll, I first flatten the loin meat, then fill it with bacon, spinach, garlic, apples, and cranberries. The flavor combination is amazing! I then roast the pork loin with more garlic and fresh herbs, then serve it with an easy, 4 ingredient gravy. Enjoy this stuffed pork with my ‘Creamy Mashed Potatoes’ or ‘Oven-Roasted Sweet Potatoes’!
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Contents of this video:
00:00 Introduction
00:52 Preparing the Filling
04:03 Preparing the Pork Loin
06:27 Stuffing & Rolling the Pork
07:16 How to Tie a Pork Roast
09:37 Browning & Roasting the Pork Loin
12:04 Making Easy Gravy
13:59 Serving the Stuffed Pork
15:16 Taste Test
#stuffedpork #bacon #dinner #tatyanaseverydayfood #holidays #pork
Holiday Meat-and-Greet: Crown Roast of Pork | The New York Times
Sam Sifton shows how to make a crown roast of pork fit any wintertime special occasion.
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Holiday Meat-and-Greet: Crown Roast of Pork
Moroccan-Spiced Pork Loin Roast - Food Wishes - Holiday Roast
This amazing Moroccan-spiced pork recipe is actually adapted from a classic technique for roasting leg of lamb. While this spice-rub is incredible with either, by using this approach instead, we’re not only saving a few dollars, but it’s also a proven scientific fact that your average holiday dinner guest (American, at least) is more likely to prefer roast pork to the slightly more exotic lamb.
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