Yield: 6 Servings
|2 tablespoons||Chopped green onions|
|1½ cup||Unpeeled; chopped apple|
|½ cup||Soft whole wheat breadcrumbs|
|⅓ cup||Raisins; chopped|
|¼ cup||Chopped fresh parsley|
|1½ pounds||Boneless pork loin; trimmed|
|1½ teaspoon||Dried Italian seasoning|
|¾ cup||Apple juice|
|Watercress sprigs; red grapes, for garnish|
Saute green onions in a skillet coated with cooking spray until tender; remove from heat.
Stir in apple and next 5 ingredients; set aside.
Prepare pork loin for stuffing. Spread apple mixture over flattened pork loin, leaving a ½ inch border; rll up pork loin, jellyroll fashion, starting with long side.
Tie rolled loin. Place on a rack coated with cooking spray; place rack in a shallow roasting pan. Coat loin with cooking spray; sprinkle with Italian seasoning and ¼ teaspoon salt.
Bake covered, at 350 for 1 hour and 5 minutes or until a meat thermometer registers 160. Let stand 10 minutes before slicing.
Whisk cornstarch and next 3 ingredients in a small heavy saucepan. Bring mixture to a boil over medium heat, whisking constantly. Boil, whisking constantly, 1 minute. Serve with stuffed pork loin. Garnish, if desired.
Makes 6 servings.
Note: To prepare pork loin for stuffing, slice pork loin lengthwise down the center, cutting to, but not through the bottom. Starting from center cut, make a horizontal cut toward 1 side, stopping ½ inch from edge.
Repeat on opposite side. Unfold loin so that it is flat.
Flatten loin evenly to about a 12x8 inch rectangle using a meat mallet or rolling pin.
After stuffing and rolling, tie the loin at 2 inch intervals with heavy string or kitchen twine. Be sure to bake seam side down.
Recipe by: America's Best Loved Recipes Posted to MC-Recipe Digest V1 #995 by L979<L979@...> on Jan 8, 1998