Ingredients
- 3 intervals
- 1 orange
- 1 pork loin roast (boneless)
- 4 c brown rice (cooked)
- 16 oz cranberry sauce
- 3/4 c orange juice
- 1/2 cup orange juice
- 3/4 c slivered almonds
- 3/4 c green onions (sliced)
- 3/4 c celery (chopped)
- 1/2 cup cranberry mixture over pork
- 2 tb butter
- 1 tb crystallized ginger (diced)
- 2 tb orange peel (grated)
- 1 teaspoon ginger
- 1/4 ts cracked black pepper
- 1 ts rosemary (dried)
- 1/2 ts salt
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
