Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Orange | 1 medium (131g) | 62 |
| Cranberry | 1 cup raw (100g) | 46 |
| Onion | 1 medium (110g) | 44 |
| Almond | 1 almond (1.2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Berry | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3/4 cup slivered almonds
- 2 tablespoons butter or margarine
- 3/4 cup sliced green onions
- 3/4 cup chopped celery
- 4 cups cooked brown rice
- 3/4 cup orange juice, divided
- 2 tablespoons grated orange peel
- 1 tablespoon diced crystallized ginger, divided
- 1/2 teaspoon salt
- 1 boneless pork loin roast, rolled and tied (about 3-1/2 pounds)
- 1 teaspoon dried rosemary, crushed
- 1/4 teaspoon cracked black pepper
- 1 16-ounce can whole berry cranberry sauce
- 1 orange, peeled and sectioned
- =
Directions
Cook almonds in butter in large skillet over medium-high heat until brown. Add onions and celery; cook until vegetables are tender crisp. Stir in rice, 1/2 cup orange juice, orange peel, 1 teaspoon ginger and salt; set aside.
Untie roast, and spoon rice mixture lengthwise between loins. Retie roast securely with string at 2- to 3-inch intervals; place, fat side down, on rack in shallow roasting pan.
Combine rosemary and pepper; sprinkle over roast. Insert meat thermometer into thickest part of roast, making sure thermometer does not touch stuffing or fat. Bake at 325 degrees 1-1/2 hours.
Combine cranberry sauce, remaining 1/4 orange juice, remaining 2 teaspoons ginger and orange in small saucepan; stir well. Simmer over medium heat 25 minutes, stirring occasionally. Brush about 1/2 cup cranberry mixture over pork. Bake an additional 15 minutes or until meat thermometer registers 170 degrees. Let roast stand 10 minutes. Remove string and slice roast. Serve with remaining cranberry sauce.