This Holiday Stuffed Pork Roast is a showstopper for any festive dinner table. The boneless pork loin is butterflied and filled with a savory stuffing of cooked brown rice, slivered almonds, celery, and fresh aromatics like ginger and orange zest. As it roasts, the meat becomes tender and juicy, infused with the earthy notes of rosemary and pepper. Meanwhile, a homemade cranberry sauce simmers with fresh orange segments and juice, creating a glossy, tart-sweet glaze that cuts through the richness of the pork. This dish balances traditional holiday flavors with a healthy twist using brown rice. It’s impressive enough for Christmas or New YearâÂÂs Eve but simple enough to prepare with confidence. Serve it sliced, drizzled with the warm cranberry sauce, for a meal that feels both comforting and celebratory.
Holiday Stuffed Pork Roast
Description
This Holiday Stuffed Pork Roast is a showstopper for any festive dinner table. The boneless pork loin is butterflied and filled with a savory stuffing of cooked brown rice, slivered almonds, celery, and fresh aromatics like ginger and orange zest. As it roasts, the meat becomes tender and juicy, infused with the earthy notes of rosemary and pepper. Meanwhile, a homemade cranberry sauce simmers with fresh orange segments and juice, creating a glossy, tart-sweet glaze that cuts through the richness of the pork. This dish balances traditional holiday flavors with a healthy twist using brown rice. ItâÂÂs impressive enough for Christmas or New YearâÂÂs Eve but simple enough to prepare with confidence. Serve it sliced, drizzled with the warm cranberry sauce, for a meal that feels both comforting and celebratory.Directions
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Cook slivered almonds in butter in a large skillet over medium-high heat until golden brown.
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Add sliced green onions and chopped celery to the skillet; cook until vegetables are tender-crisp.
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Stir in cooked brown rice, 1/2 cup orange juice, grated orange peel, diced crystallized ginger, and salt; set aside to cool slightly.
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Untie the boneless pork loin roast and lay it flat.
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Spoon the rice mixture lengthwise down the center of the pork loin.
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Roll the pork loin back up and tie it securely with kitchen string at 2- to 3-inch intervals.
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Place the roast, fat side down, on a rack in a shallow roasting pan.
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Combine crushed rosemary and cracked black pepper; sprinkle evenly over the roast.
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Insert a meat thermometer into the thickest part of the meat, ensuring it does not touch the stuffing or fat.
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Bake at 325°F (163°C) for 1 hour and 30 minutes.
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While the pork bakes, combine cranberry sauce, remaining orange juice, ground ginger, and orange sections in a small saucepan.
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Simmer the cranberry mixture over medium heat for 25 minutes, stirring occasionally, until thickened.
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Brush about 1/2 cup of the hot cranberry mixture over the pork roast.
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Bake for an additional 15 minutes, or until the meat thermometer registers 170°F.
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Remove the roast from the oven and let it stand for 10 minutes before slicing.
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Remove the string, slice the roast, and serve with the remaining cranberry sauce.
Nutrition Facts
Servings 2 cups
- Amount Per Serving
- Calories 416.0kcal
- % Daily Value *
- Total Fat 20.0g31%
- Saturated Fat 2.6g13%
- Cholesterol 0.0mg0%
- Sodium 79.5mg4%
- Total Carbohydrate 50.9g17%
- Dietary Fiber 7.8g32%
- Sugars 6.6g
- Protein 11.3g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
