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*** A WORD FROM THE KITCHEN ***
Everyone about donw with Black Friday and Cyber Monday?
let the fun begin! How about a nice colorful Tuesday?
Enough of the turkey let's move on to more holiday dinner
ideas. There are so many traditional dishes you can choose
from to be the centerpiece of your holiday meal. How do you
decide? Sometimes you just can't narrow it down and will
go with 2 main dishes. I have a suggestion if you've never
tried a stuffed pork roast before...it's 'delish"! The roast
already comes roped up and you basically just unroll, stuff,
retie and voila. A PORK ROAST STUFFED WITH RICE is a most
savory choice that is ever-so-moist and deserves a high
place at your holiday table.
ENJOY!
Marzee
mailto:mz@gophercentral.com
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RECIPE: PORK ROAST STUFFED WITH RICE
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INGREDIENTS:
3/4 cup slivered almonds
2 tablespoons butter or margarine
3/4 cup sliced green onions
3/4 cup chopped celery
4 cup cooked brown rice
3/4 cup orange juice; divided
2 tablespoons grated orange peel
1 tablespoon diced crystallized ginger, divided
1/2 ts salt
1 Boneless pork loin roast
-(3-1/2 lbs.), rolled and tied
1 teaspoons dried rosemary, crushed
1/4 teaspons cracked black pepper
16 ounces canned cranberry sauce
1 orange, peeled & sectioned
DIRECTIONS:
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 degrees. 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 degrees. Let roast stand 10 minutes.
Remove string and slice roast. Serve with remaining cranberry
sauce.
Yield: 6 Servings
Categories: Main Dishes, Meat
http://www.thedailyrecipe.com
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MARZEE's CORNER
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SAFE PORK HANDLING TIPS:
Wash hands with soap and water before and after handling
fresh meat. Refrigerate meat as soon as possible after
purchase. Place meat package on a plate or in a container
before placing in refrigerator to prevent juices from dripping
onto other foods. Always defrost in the refrigerator. Always
place cooked meat on a clean plate, not one which has been
used for uncooked meat. when using an automatic, clock-
controlled oven, do not leave fresh, unfrozen roasts or
casseroles longer than one hour before start time. For
longer periods of time use a frozen product.