Loin of Pork with Vegetable Stuffing

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>

> Loin of Pork with Vegetable Stuffing

> Serves 4

>

> 2 tbsps finely chopped yellow onion

> 2 tbsps finely chopped carrot

> 1/2 medium-size sweet red pepper, cored, seeded, and chopped fine

> 1 slice whole wheat bread, crumbled

> 1/4 cup hot water

> 1/4 tsp salt

> 1/4 tsp ground ginger

> 1/8 tsp each black pepper and ground cloves

> 1 boneless loin of pork (1-1/2 lbs), trimmed of fat

> 2 tbsps lemon juice

>

> Preheat the oven to 400 deg F. Put the onion, carrot and red

> pepper in a small saucepan with just enough boiling water to cover; simmer

> over

> moderate heat until tender but still crisp about 4 minutes. Drain, rinse

> under cold water, then drain well again; set aside.

>

> In a medium-size bowl, soften the bread by pouring the hot water over

> it and letting it stand for 1 minute. Squeeze out all the liquid. Add the

> cooked vegetables to the bread along with the salt, ginger, pepper, and

> cloves,

> and mix well.

>

> With a sharp knife, cut a a large pocket in the middle of the loin of

> pork, taking care not to cut through the opposite end. Fill with the

> vegetable

> stuffing. Sprinkle the lemon juice over the pork and rub it in.

>

> Place the pork in an ungreased 13 " x9 " x2 " baking pan and roast,

> uncovered, for 20 minutes; lower the heat to 350 deg F. and roast 20 minutes

>

> longer.

>

> Let the roast stand at room temperature for 20 minutes before serving.

> Cut into 3/8 inch thick slices and serve.

>

> Calories 332;Protein 36g;Carbs 5g;Chol 117mg;Fat 18g;Sodium 258mg;Fiber 1g

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> Reader's Digest Great Recipes for Good Health

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