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Ingredientes
- 2 Tbsp. Butter or possibly margarine
- 1 c. Minced onion
- 1 c. Minced celery
- 1 pkt (7 ounce.) sage and onion stuffing cubes, (5 1/2 c.)
- 1/2 c. Dry apricot halves, minced
- 1/2 c. Dry cranberries
- 1/4 c. Minced parsley, if you like
- 1 1/2 c. Chicken broth
- 1 x Center-cut boneless pork loin roast, 2 to 2 3/4# Salt and pepper, to taste GLAZE
- 1 jar apricot preserves, 12 ounces
- 1 Tbsp. Soy sauce
- 1 Tbsp. Lemon juice
- 1/4 tsp Grnd ginger
Direcciones
- Preheat oven to 325 degrees. Spray 2-qt rectangular baking dish with nonstick cooking spray. In large skillet or possibly 3-quart. saucepan, heat butter.
- Add in onion and celery. Cook over medium heat till tender, about 5 min, stirring occasionally. Stir in stuffing cubes, apricots, cranberries, parsley and chicken broth; mix till broth is absorbed. Spoon stuffing mix 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 c. glaze over meat. Bake uncovered about 1 hour or possibly till meat thermometer inserted into thickest part of meat registers 155 degrees.
- Cover meat with foil; let stand 15 min before slicing. Heat remaining glaze; serve over meat. 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 8 servings | |
| Calories 130 | |
| Calories from Fat 53 | 41% |
| Total Fat 6.19g | 8% |
| Saturated Fat 3.6g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 218mg | 9% |
| Potassium 405mg | 12% |
| Total Carbs 20.68g | 6% |
| Dietary Fiber 11.2g | 37% |
| Sugars 3.36g | 2% |
| Protein 3.74g | 6% |
