Side Pannel
Apricot-Ginger Glazed Pork Roast with Fruit Stuffing
Apricot-Ginger Glazed Pork Roast with Fruit Stuffing
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Meat, Fish
Ingredients List
- 2 tb Butter or margarine
- 1 c Chopped onion
- 1 c Chopped celery
- 1 pk (7 oz.) sage and onion
- -stuffing cubes; <5 1/2
- -cups>
- 1/2 c Dried apricot halves;
- -chopped
- 1/2 c Dried cranberries
- 1/4 c Chopped parsley; if desired
- 1 1/2 c 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 tb Soy sauce
- 1 tb Lemon juice
- 1/4 ts 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 1/2 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.
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 1/2 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.
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