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Apricot-Ginger Glazed Pork Roast with Fruit Stuffing

Servings:
8 Servings
Listed in Categories:
Fish
Meats
Poultry
  • 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
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.

Recipe by: Super Target Grocery Ad

Posted to TNT Recipes Digest by Karen on Apr 12,
1998