Apricot-ginger glazed pork roast with fruit stuffing

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
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

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