Yield: 8 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Butter or margarine |
1 cup | Chopped onion |
1 cup | Chopped celery |
1 pack | (7 oz.) sage and onion stuffing cubes; <5 1/2 cups> |
½ cup | Dried apricot halves; chopped |
½ cup | Dried cranberries |
¼ cup | Chopped parsley; if desired |
1½ cup | Chicken broth |
1 \N | Center-cut boneless pork loin roast; 2 to 2 3/4# |
\N \N | Salt and pepper; to taste |
\N \N | GLAZE |
1 \N | Jar apricot preserves; 12 ounces |
1 tablespoon | Soy sauce |
1 tablespoon | Lemon juice |
¼ teaspoon | Ground ginger |
Preheat oven to 325 degrees. Spray 2-quart rectangular baking dish with nonstick cooking spray. In large skillet or 3-qt. saucepan, melt butter.
Add onion and celery. Cook over medium heat until tender, about 5 minutes, stirring occasionally. Stir in stuffing cubes, apricots, cranberries, parsley and chicken broth; mix until broth is absorbed. Spoon stuffing mixture into prepared dish. Sprinkle all sides of meat with salt and pepper; place meat on top of stuffing.
Bake uncovered for 1 hour. In small bowl, combine all glaze ingredients.
Brush ½ cup glaze over meat. Bake uncovered about 1 hour or until meat thermometer inserted into thickest part of meat registers 155 degrees.
Cover meat with foil; let stand 15 minutes before slicing. Heat remaining glaze; serve over meat. 6 to 8 servings.
Recipe by: Super Target Grocery Ad Posted to TNT Recipes Digest by Karen <SilkyKitty@...> on Apr 12, 1998