| 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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