Holiday Stuffed Pork Roast

Holiday Stuffed Pork Roast Recipe - Delicious and Flavorful

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 8

Introduction

Holiday Stuffed Pork Roast is a delicious and festive dish that is perfect for special occasions and gatherings. This recipe features a juicy and flavorful pork loin roast that is stuffed with a savory rice mixture and topped with a sweet and tangy cranberry sauce. The combination of flavors and textures in this dish is sure to impress your guests and make for a memorable meal.

History

The tradition of stuffing and roasting pork dates back centuries and is a popular method of cooking meat in many cultures around the world. The combination of savory stuffing and juicy pork creates a delicious and satisfying dish that is perfect for holidays and celebrations. This particular recipe adds a festive twist with the addition of orange juice, ginger, and cranberry sauce, giving the dish a unique and flavorful taste.

Ingredients

0.75 cup slivered almonds
2 tbsp butter or margarine
0.75 cup sliced green onions
0.75 cup chopped celery
4 cup cooked brown rice
0.75 cup orange juice, divided
2 tbsp grated orange peel
1 tbsp diced crystallized ginger, divided
0.5 tsp salt
1 boneless pork loin roast, rolled and tied (about 3.5 lb or 1.59 kg)
1 tsp dried rosemary, crushed
0.25 tsp cracked black pepper
1 x 16 oz (454 g) can whole berry cranberry sauce
1 orange, peeled and sectioned

How to prepare

Cook the almonds in butter in a large skillet over medium-high heat until they turn brown.
Add onions and celery to the skillet and cook until the vegetables are tender-crisp.
Stir in rice, 0.5 cup of orange juice, orange peel, 1 tsp of ginger, and salt. Set aside.
Untie the roast and spoon the rice mixture lengthwise between the loins.
Securely retie the roast with string at 2- to 3-inch intervals.
Place the roast, fat side down, on a rack in a shallow roasting pan.
Combine rosemary and pepper, then sprinkle the mixture over the roast.
Insert a meat thermometer into the thickest part of the roast, ensuring it does not touch the stuffing or fat.
Bake the roast at 325°F (163°C) for 1.5 hours.
In a small saucepan, combine cranberry sauce, the remaining 0.25 cup of orange juice, the remaining 2 tsp of ginger, and orange. Stir well.
Simmer the mixture over medium heat for 25 minutes, stirring occasionally.
Brush about 0.5 cup of the cranberry mixture over the pork.
Bake for an additional 15 minutes or until the meat thermometer registers 170°F (77°C).
Let the roast stand for 10 minutes, then remove the string and slice the roast.
Serve the roast with the remaining cranberry sauce.

Variations

Substitute the almonds with pecans or walnuts for a different flavor.
Add dried cranberries or raisins to the stuffing mixture for a touch of sweetness.
Use apple juice or cider instead of orange juice for a different flavor profile.

Cooking Tips & Tricks

Make sure to tie the roast securely with string to ensure that the stuffing stays in place while cooking.

- Use a meat thermometer to ensure that the pork is cooked to the proper temperature and is safe to eat.

- Let the roast rest for 10 minutes before slicing to allow the juices to redistribute and keep the meat moist.

- Serve the roast with the cranberry sauce on the side for a delicious and festive touch.

Serving Suggestions

Serve the Holiday Stuffed Pork Roast with a side of roasted vegetables, mashed potatoes, or a green salad for a complete and delicious meal.

Cooking Techniques

Roasting

- Sautéing

Ingredient Substitutions

Use butter instead of margarine

- Use white rice instead of brown rice

- Use lemon zest instead of orange peel

Make Ahead Tips

The stuffing mixture can be prepared in advance and stored in the refrigerator until ready to use.

- The roast can be stuffed and tied up to a day ahead of time and stored in the refrigerator until ready to cook.

Presentation Ideas

Garnish the roast with fresh herbs, such as parsley or thyme, for a pop of color. - Serve the roast on a platter with orange slices and cranberries for a festive touch.

Pairing Recommendations

Pair the Holiday Stuffed Pork Roast with a glass of red wine, such as Pinot Noir or Merlot, for a delicious and elegant meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the roast in the oven at 350°F (177°C) for about 15-20 minutes, or until heated through.

Nutrition Information

Calories per serving

420

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 3g

- Sugars: 18g

Fats

- Total Fat: 18g

- Saturated Fat: 4g

- Trans Fat: 0g

Proteins

- Protein: 30g

Vitamins and minerals

Vitamin C: 30%

- Iron: 15%

- Calcium: 6%

- Vitamin A: 4%

Alergens

Contains nuts (almonds)

Summary

This Holiday Stuffed Pork Roast is a balanced meal that provides a good source of protein, carbohydrates, and fats. It is also rich in vitamins and minerals, making it a nutritious and satisfying dish for any occasion.

Summary

Holiday Stuffed Pork Roast is a delicious and festive dish that is perfect for special occasions and gatherings. This recipe features a juicy pork loin roast stuffed with a savory rice mixture and topped with a sweet and tangy cranberry sauce. With a perfect balance of flavors and textures, this dish is sure to impress your guests and make for a memorable meal.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a cold winter day, and I was flipping through an old cookbook that belonged to my great-grandmother. As I turned the yellowed pages, a recipe for Holiday Stuffed Pork Roast caught my eye.

I had never made a dish like this before, but something about it spoke to me. The combination of savory pork, sweet apples, and fragrant herbs seemed like the perfect centerpiece for a holiday meal. I knew I had to try it.

I decided to start by gathering all the ingredients listed in the recipe. I picked up a beautiful pork roast from the local butcher, along with a handful of tart apples, fresh rosemary, and sage from my herb garden. As I gathered the ingredients, I couldn't help but think of all the meals my family had shared over the years, and how this dish could become a new tradition.

With everything in hand, I set to work preparing the pork roast. I carefully seasoned the meat with salt and pepper, then seared it in a hot pan until it was golden brown on all sides. The sizzle of the meat as it cooked filled the kitchen with a mouthwatering aroma that made my stomach growl in anticipation.

Next, I turned my attention to the stuffing. I diced the apples and mixed them with breadcrumbs, chopped herbs, and a dash of cinnamon. The mixture smelled divine, and I couldn't resist sneaking a taste before stuffing it inside the pork roast.

Once the stuffing was in place, I tied the roast with kitchen twine to keep everything secure. As I worked, I thought about all the hands that had prepared this dish before me. My great-grandmother, my grandmother, and now me – each of us adding our own twist to the recipe, creating a culinary legacy that would be passed down through the generations.

As I slid the roast into the oven, I felt a sense of satisfaction wash over me. The anticipation of a delicious meal shared with loved ones filled me with joy, and I couldn't wait to see their faces light up when they tasted the fruits of my labor.

Hours later, the pork roast emerged from the oven, golden and glistening with juices. The smell that wafted through the house was intoxicating, and I knew that I had created something truly special.

As my family gathered around the table, I carved thick slices of the pork roast and served them alongside roasted vegetables and creamy mashed potatoes. The first bite was pure bliss – the tender pork, the sweet apples, the fragrant herbs – it was a symphony of flavors that danced on my tongue.

As we ate, laughter filled the room, and stories were shared of holidays past. I watched as my children and grandchildren savored each bite, their eyes shining with delight. In that moment, I knew that this recipe would become a cherished tradition in our family for years to come.

And so, as I sit here now, reflecting on that day and the recipe that brought us all together, I am filled with gratitude. Gratitude for the simple joy of cooking, for the love that binds us as a family, and for the memories we create around the table.

The Holiday Stuffed Pork Roast recipe may have come from a cookbook passed down through the generations, but the memories and traditions we create around it are entirely our own. And for that, I am truly thankful.