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apricot-ginger glazed pork roast with fruit stuffing

  • 8servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, D, P
MineralsCopper, Natrium, Manganese, Silicon, Potassium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons Butter or margarine

  2. 1 cup Chopped onion

  3. 1 cup Chopped celery

  4. 1 pack (7 oz.) sage and onion stuffing cubes; <

  5. 5 1/2 cups>

  6. cup Dried apricot halves; chopped

  7. cup Dried cranberries

  8. cup Chopped parsley; if desired

  9. 1 1/2 cup Chicken broth

  10. 1 Center-cut boneless pork loin roast;

  11. 2 to

  12. Salt and pepper; to taste

  13. GLAZE

  14. 1 Jar apricot preserves;

  15. 12 ounces

  16. 1 tablespoon Soy sauce

  17. 1 tablespoon Lemon juice

  18. teaspoon Ground ginger

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees. Spray 2-quart rectangular baking dish with nonstick cooking spray. In large skillet or 3-qt. saucepan, melt butter.

  2. 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.

  3. Bake uncovered for 1 hour. In small bowl, combine all glaze ingredients.

  4. Brush ½ cup glaze over meat. Bake uncovered about 1 hour or until meat thermometer inserted into thickest part of meat registers 155 degrees.

  5. Cover meat with foil; let stand 15 minutes before slicing. Heat remaining glaze; serve over meat.

  6. to 8 servings.

  7. Recipe by: Super Target Grocery Ad Posted to TNT Recipes Digest by Karen on Apr 12, 1998

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