Apricot-ginger glazed pork roast with fruit stuffing
8 Servings
Ingredients
| Quantity | 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 | Center-cut boneless pork loin roast; 2 to 2 3/4# | |
| Salt and pepper; to taste | ||
| GLAZE | ||
| 1 | Jar apricot preserves; 12 ounces | |
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Lemon juice |
| ¼ | teaspoon | Ground ginger |
Directions
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