| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Pork | 6 | Servings |
INGREDIENTS
| 2 | tb | Chopped green onions |
| 1 1/2 | c | Unpeeled; chopped apple |
| 1/2 | c | Soft whole wheat breadcrumbs |
| 1/3 | c | Raisins; chopped |
| 1/4 | c | Chopped fresh parsley |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 1/2 | lb | Boneless pork loin; trimmed |
| 1 1/2 | ts | Dried Italian seasoning |
| 1/4 | ts | Salt |
| 1 | tb | Cornstarch |
| 3/4 | c | Apple juice |
| 1 | ts | Sugar |
| 1 | tb | Water |
| Watercress sprigs; red grapes, for garnish |
INSTRUCTIONS
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 1/2 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 1/4 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 1/2 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@aol.com> on Jan 8, 1998
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