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
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