Apple-raisin-stuffed Pork Loin

[Esther Edwards Burr at the death of her husband Aaron said], “Had not God supported me by these two considerations: first, by showing the right he has to his own creatures, to dispose of them when and in what manner he pleases; and secondly, by enabling me to follow him beyond the grave, into the eternal world, and there to view him in unspeakable glory and happiness, freed from all sin and sorrow; I should, long before this, have been sunk among the dead, and been covered with the clods of the valley- God has side ends in all that he doth. This thing did not come upon me by chance; and I rejoice that I am in the hands of such a God.”

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Meats	Italian	Pork	6	Servings

INGREDIENTS

2	T	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	t	Salt
1/8	t	Pepper
1 1/2	lb	Boneless pork loin, trimmed
1 1/2	t	Dried Italian seasoning
1/4	t	Salt
1	T	Cornstarch
3/4	c	Apple juice
1	t	Sugar
1	T	Water
		Watercress sprigs, red
		grapes for garnish

INSTRUCTIONS

1998    
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,

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 217 Calories From Fat: 36 Total Fat: 4g Cholesterol: 74.8mg Sodium: 253.1mg Potassium: 599.2mg Carbohydrates: 18.9g Fiber: 1.5g Sugar: 13.9g Protein: 26g