Holiday Stuffed Pork Roast

Cook almonds in butter in large skillet over medium-high heat until lightly browned. 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; 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, or use an instant read thermometer to check temperature while roasting. If using a regular meat thermometer, it should not be inserted into stuffing or fat. Bake at 325° for 1 1/2 hours. Combine cranberry sauce, remaining orange juice, remaining 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 for 15 minutes longer, or until meat thermometer registers about 160° Let roast stand for 10 minutes before slicing. Remove string and slice roast. Serve with remaining cranberry sauce.
Makes 6 to 8 servings

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