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Real Cherries. Real Good.
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1 4.2-ounce package long grain garden vegetable rice1/3 cup diced onion1/3 cup diced, dried apricots1/2 cup apricot preserves2 cloves garlic, finely minced1 5-pound boneless center cut pork roast*1 14-ounce can Ocean Spray® Whole Berry Cranberry Sauce1/3 cup sherry
Preheat oven to 350ºF. Combine rice, onion and apricots; cook as directed on rice package. Combine apricot preserves and garlic in a small glass mixing bowl. Heat in microwave for 1 minute on high. Remove and stir until smooth. Lay roast out lengthwise. Spread preserves, then rice, evenly over meat. Roll roast and secure with cooking string or T-pins. Place in pan seam side down. Cook for 1 hour or until meat is no longer pink or registers 160ºF on a meat thermometer. Combine cranberry sauce and sherry in a medium glass mixing bowl. Heat in microwave for 2 minutes on high. Serve over meat. Makes 6-8 servings. *Ask the butcher to prepare roast for stuffing.
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