Ingredients
- 3 intervals
- 1 orange
- 1 pork loin roast (boneless)
- 475 gr brown rice (cooked)
- 450 ml cranberry sauce
- 180 ml orange juice
- 120 ml orange juice
- 90 gr slivered almonds
- 90 gr green onions (sliced)
- 75 gr celery (chopped)
- 65 gr cranberry mixture over pork
- 28 gr butter
- 16 gr crystallized ginger (diced)
- 12 gr orange peel (grated)
- 2 gr ginger
- 1 gr cracked black pepper
- 1 gr rosemary (dried)
- 1 gr salt
until meat thermometer registers 80ºC . Let roast stand 10 minutes. Remove string and slice roast. Serve with remaining cranberry sauce. Makes 6 to 8 servings
