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Holiday Pork Roast


      3/4 cup slivered almonds
      2 tablespoons butter or margarine
      3/4 cup sliced green onions
      3/4 cup chopped celery
      4 cups cooked brown rice
      3/4 cup orange juice, divided
      2 tablespoons grated orange peel
      1 tablespoon crystallized ginger, diced, divided
      1/2 teaspoon salt
      3 1/2 pounds boneless pork loin roasts, rolled, tied
      1 teaspoon dried rosemary, crushed
      1/4 teaspoon black pepper, cracked
      16 ounces canned whole berry cranberry sauce
      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 into thickest part of roast, making sure  thermometer does not touch stuffing or fat. Bake at 325 degrees 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 degrees F. Let roast stand 10 minutes. Remove string and slice  roast. Serve with remaining cranberry sauce.

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