Don't let the neon glow fool you - it's Glazed Stuffed Pork Roast. The recipe actually sounds pretty good (once you get past the first instruction). Family Circle suggests serving it with "spicy pineapple chunks and a zesty top-range "casserole" of squash and tomatoes."
GLAZED STUFFED PORK ROAST
5 to 6 pounds fresh pork shoulder, boned
1 large onion, chopped (1 cup)
4 TBS. (1/2 stick) butter or margarine
1 can (6 oz.) frozen concentrated orange juice
1 package (8 oz.) ready-mix bread stuffing (4 cups)
1/4 tsp. ground sage
1/4 cup firmly packed brown sugar
1 tsp. prepared mustard
Savory Pork Gravy (recipe follows)
1. Remove skin and trim excess fat from pork
2. Saute onion in butter or margarine just until soft in medium size frying pan. Stir in water and 1/4 cup concentrated orange juice. (Save remaining for Step 4). Heat to boiling; pour over bread stuffing and sage in medium-size bowl; toss lightly with a fork to moisten well.
3. Stuff into pocket in pork, packing in well to fill and give meat a round shape. Tie with string at 1-inch intervals; place on rack in shallow roasting pan. If using a meat thermometer, insert bulb into meaty portion, not the stuffing.
4. Roast in slow oven (325 degrees) 2 hours. Heat saved concentrated orange juice with brown sugar and mustard in small saucepan; brush half of mixture on top of meat. Roast, basting 2 or 3 times with remaining mixture, 1 to 1-1/2 hours longer, or until meat is tender and richly glazed. Thermometer should register 185 degrees.
5. Remove to heated serving platter; keep hot while making gravy. Makes 6 servings with enough left for a casserole.
SAVORY PORK GRAVY
Remove rack from roasting pan. Tip pan and let fat rise in one corner; skim off all fat into a cup, leaving juices in pan. Return 2 TBS. fat to pan; blend in 2 TBS. flour; cook, stirring all the time, just until mixture bubbles. Stir in 2 cups water slowly; continue cooking and stirring,scraping baked-on juices from bottom and sides of pan, until gravy thickens and boils 1 minute. Season with 2 tsp. salt and 1 tsp. vinegar. Strain into gravy dish to remove any bits of stuffing. Makes 2 cups.
What's for Dinner? Meal-Planning Cookbook, Family Circle, 1963
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