Yield: 8 Servings
|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||Center-cut boneless pork loin roast; 2 to 2 3/4#|
|Salt and pepper; to taste|
|1||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