Apple and Corn Bread-Stuffed Pork Loin

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> Apple and Corn Bread-Stuffed Pork Loin

> Cooking Light November 2003

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> Cooking spray

> 1/2 cup finely chopped onion

> 1/4 cup finely chopped celery

> 1-1/4 tsp freshly ground black pepper, divided

> 1/2 cup diced peeled Granny apple

> 1-1/2 cups corn bread stuffing mix (such as Pepperidge Farm)

> 1-1/3 cups apple juice or cider, divided

> 1-1/2 tsp dried rubbed sage, divided

> 1 large egg, lightly beaten

> 1 (4 lb) boneless center-cut pork loin roast, trimmed

> 1-1/2 tsp salt, divided

> 3 Granny apples, peeled, cored, and cut into 1-inch wedges

> 2 tsp cornstarch

> 1 (14 oz) can fat-free, less-sodium chicken broth

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> Preheat oven to 450 deg F.

> Heat a nonstick skillet coated with cooking spray over medium heat. Add

> onion, celery, and 1/8 tsp pepper; cover and cook 10 minutes or until

> tender,

> stirring occasionally. Add diced apple; cook 1 minute, stirring constantly.

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> Place apple mixture in a large bowl, and cool slightly. Stir in the

> stuffing mix,

> 1/3 cup juice, 1/2 tsp sage, and egg; set aside.

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> Starting off-center, slice pork lengthwise, cutting to, but not through,

> other side. Open butterflied portions, laying pork flat. Turning knife blade

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> parallel to surface of cutting board, slice larger portion of pork in half

> horizontally, cutting to, but not through, other side; open flat. Place

> plastic

> wrap over pork; pound to 1-inch thickness using a meat mallet or rolling

> pin.

> Sprinkle with 1/2 tsp salt.

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> Spread stuffing over pork, leaving a 1/2 in margin around outside edges.

> Roll up pork, jelly-roll fashion, starting with a long side. Secure at

> 2-inch

> intervals with twine. Combine 1 tsp pepper, 1 tsp sage, and 1 tsp salt; rub

> over

> pork.

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> Arrange apple wedges in a single layer in bottom of a broiler pan coated

> with cooking spray; place pork on apples. Bake at 450 deg F for 20 minutes.

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> Reduce oven temperature to 325 deg F (do not remove the pork from oven).

> Bake an

> additional 1 hour and 15 minutes or until a thermometer registers 155 deg F.

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> Remove pork from pan; cover and let stand 10 minutes. Discard apple wedges.

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> Combine 1 cup juice, cornstarch, and broth in a small saucepan; stir with a

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> whisk. Bring broth mixture to boil. Reduce heat, and simmer 5 minutes. Stir

> in

> 1/8 tsp black pepper. Cut pork into 1/2-in-thick slices, and serve with

> sauce.

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> Serves 12 (about 5 ozs stuffed pork, and about 2-1/2 tbsp sauce)

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> Calories 249;Fat 8g;Protein 24g;Carbs 18g;Fiber 3g;Chol 81mg;Sodium 567mg

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