1 (4.2-ounce) package long grain garden vegetable rice
1/3 cup diced onion
1/3 cup diced, dried apricots
1/2 cup apricot preserves
2 cloves garlic, finely minced
1 (5-pound) boneless center cut pork roast*
1 (16-ounce) can Ocean Spray® Whole Berry Cranberry Sauce
1/3 cup sherry

1. Preheat oven to 350ºF.
2. 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 1600 on a meat thermometer. Combine cranberry sauce and sherry in a medium glass mixing bowl.
3. Heat in microwave for 2 minutes on high. Serve over meat.

Makes 6-8 servings.

*Ask the butcher to prepare roast for stuffing.

Recipe provided courtesy of Ocean Spray Cranberries, Inc.