Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

Pork Roast Stuffed with Rice

¾ cup slivered almonds
2 T. butter or margarine
¾ cup sliced green onions
¾ cup chopped celery
4 cup cooked brown rice
¾ cup orange juice; divided
2 T. grated orange peel
1 T. diced crystallized ginger, divided
½ t. salt
1 boneless pork loin roast (3½ lbs.), rolled & tied
1 t. dried rosemary, crushed
¼ t. cracked black pepper
16 ounces canned cranberry sauce
1 orange, peeled & sectioned

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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, ½ cup orange juice, orange peel, 1 t. ginger, and salt; set aside. Untie roast, and spoon rice mixture lengthwise between loins. Retie roast securely with string at 2” to 3” 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 325ºF for 1½ 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 ½ cup cranberry mixture over pork. Bake an additional 15 minutes or until meat thermometer registers 170ºF. Let roast stand 10 minutes. Remove string and slice roast. Serve with remaining cranberry sauce. Makes 6 servings.

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