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-   -   REC: Apricot-ginger Glazed Pork Roast With Fruit Stuffing (https://www.foodbanter.com/general-cooking/60818-rec-apricot-ginger-glazed.html)

FREECYCLEMOM 15-05-2005 03:33 PM

REC: Apricot-ginger Glazed Pork Roast With Fruit Stuffing
 
-= Exported from BigOven =-

Apricot-ginger Glazed Pork Roast With Fruit Stuffing

Recipe By:
Serving Size: 8
Cuisine:
Main Ingredient:
Categories: Pork

-= Ingredients =-
2 tablespoon Butter or margarine
1 cup Chopped onion
1 cup Chopped celery
1 pk 7 oz. sage and onion
Stuffing cubes ; <5 1/2
Cups>
1/2 cup Dried apricot halves
Chopped
1/2 cup Dried cranberries
1/4 cup Chopped parsley ; if desired
1/2 cup 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 tablespoon Soy sauce
1 tablespoon Lemon juice
1/4 teaspoon Ground ginger

-= Instructions =-
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 <SilkyKitty @prodigy. net> on Apr 12, 1998

From: Steve Zielinski <stevez @ ripco.Com

Per Serving (excluding unknown items): 283 Calories; 23g Fat (71.0%
calories from fat); 4g Protein; 18g Carbohydrate; 2g Dietary Fiber;
62mg Cholesterol; 2451mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
Meat; 1 Vegetable; 1 Fruit; 4 1/2 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0 0 0 0


** This recipe can be pasted directly into BigOven for Windows. **
** Easy recipe software. Try it free at: http://www.bigoven.com **




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