Name: Apple-Raisin-Stuffed Pork Loin
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

To gain entire likeness to Christ, I ought to get a high esteem of the happiness of it. I am persuaded that God’s happiness is inseparably linked in with His holiness. Holiness and happiness are like light and heat. God never tasted one of the pleasures of sin. Christ has a body such as I have, yet He never tasted one of the pleasures of sin. The redeemed, through all eternity, will never taste one of the pleasures of sin; yet their happiness is complete... Every sin is something away from my greatest enjoyment... The devil strives night and day to make me forget this or disbelieve it. He says, Why should you not enjoy this pleasure as much as Solomon or David? You may go to heaven also. I am persuaded this is a lie — that my true happiness is to go and sin no more.

Robert Murray McCheyne

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 <[email protected]> on Jan 8, 1998

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