It will be a wonderful moment for some of us when we stand before God and find that the prayers we clamored for in early days and imagined were never answered, have been answered in the most amazing way, and that God’s silence has been the sign of the answer. If we always want to be able to point to something and say, “This is the way God answered my prayer,” God cannot trust us yet with His silence.

Oswald Chambers

CATEGORY	CUISINE	TAG	YIELD
Meats, Seafood		Meats, Fish, Poultry	8	Servings

INGREDIENTS

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

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

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“What’s missing in the name ‘JES S’? U!”