Serves 4
Preparation Time: 5 minutes (more if you make your own Cranberry Sauce)
Cooking Time: 30 minutes
Note: While this recipe was designed for the microwave oven, you
can also roast the pork in a traditional oven at 350°F for
about 20 minutes for each pound of meat or until the roast reaches
its proper internal temperature.
In a large microwave-safe bowl, combine celery, onion, broth and 1/4
teaspoon herbs. Cover and micro-cook on HIGH (100% power) for 3 to 4 minutes
or until crisp-tender. Stir in cranberry sauce; mix well. Set aside.
Combine remaining herbs and seasoned salt. Rub salt mixture on all sides
of roast. Place roast in 10 x 10-inch microwave-safe dish. Cover with
lid or secure loosely with a 3/4-inch strip cut from the end of the oven
bag. Micro-cook on MEDIUM (50% power) for 8 minutes. Turn meat over and
rotate dish. Micro-cook on MEDIUM LOW (30% power) for 15 to 18 minutes
or until internal temperature reaches 150 to155° F. Remove from oven.
Drain off juices; reserve juices. Cover meat with foil; let stand 10 minutes
while finishing stuffing. Internal temperature will increase to 155 to
160° F.
Add 1/4 cup of the juices to the celery mixture. Add bread cubes; toss
to mix well. cover and micro-cook on HIGH (100% power) for 3 to 5 minutes
or until heated through, stirring once.
To serve, slice roast and serve with stuffing.
Nutrient Information per Three-Ounce Serving:
- Calories: 362
- Sodium: 330 mg
- Protein: 26 gm
- Cholesterol: 77 mg
- Fat: 11 gm
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