Apple-raisin-stuffed pork loin

6 Servings

Quantity Ingredient
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
¼ teaspoon Salt
⅛ teaspoon Pepper
1½ pounds Boneless pork loin; trimmed
1½ teaspoon Dried Italian seasoning
¼ teaspoon Salt
1 tablespoon Cornstarch
¾ cup Apple juice
1 teaspoon Sugar
1 tablespoon Water
\N \N 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

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