Lynn's Stuffed Roast

Brown slivered almonds in butter in a large skillet over medium-high heat. Add sliced green onions and chopped celery and cook until vegetables are tender-crisp. Stir in cooked brown rice, 1/2 cup orange juice, grated orange peel, 1 teaspoon chopped candied ginger, and salt; set aside.
Unroll or cut a boneless pork roast and place the rice mixture within the meat. Roll and place in a shallow roasting pan. Combine rosemary and pepper; sprinkle over the roast. Insert meat thermometer into the thickest part of the roast, making sure the thermometer does not touch the stuffing or fat. Roast at 325 degrees F. for 1-1/2 hours.
Meanwhile combine cranberry sauce, remaining orange juice, candied ginger, and sectioned orange in a small saucepan; stir well. Simmer over medium heat for 25 minutes, stirring occasionally. Brush the cranberry mixture over the pork then bake an additional 15 minutes, or until a meat thermometer registers 170 degrees F. Check stuffing with thermometor which should register at least 165 degrees F. Let the roast stand for 10 minutes before slicing. Serve with the remaining cranberry sauce.