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Roast Pork Loin with Yam-Stuffed Apples

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CATEGORY CUISINE TAG YIELD
Meats Meat 8 Servings

INGREDIENTS

1 (4-pound) pork boneless top loin roast
1/2 ts Salt
1/2 ts Pepper
1 ts Dried sage; crushed
8 Medium; tart baking apples
1 Yam or sweet potato; cooked, mashed
1/4 c Packed brown sugar
1/2 ts Salt
1/2 ts Ground cinnamon
2 tb Slivered almonds
2 tb Butter or margarine; melted
1/4 c Maple syrup
Pan drippings
Water
3 tb All-purpose flour

INSTRUCTIONS

PORK GRAVY
ROAST PORK LOIN: Heat oven to 325 degrees. Sprinkle pork roast with salt
and pepper; rub with sage. Place in shallow roasting pan. Insert meat
thermometer so tip is in center of thickest part of pork and does not rest
in fat. Roast, uncovered 1 hour. Drain pan drippings; reserve.
YAM-STUFFED APPLES: Core each apple from stem end, making 1-1/4 inch
diameter hole, leaving bottom of apple intact. Pare 1-inch strip around top
of each. Mash pulp; mix with remaining ingredients except Pork Gravy. Fill
apples with yam mixture. Arrange apples around pork. Bake about 1 hour or
until meat thermometer registers 170 degrees. Remove pork and apples to
warm platter; keep warm. Prepare Pork Gravy; serve with pork and apples.
PORK GRAVY: Strain reserved drippings and additional drippings from
roasting pan. Remove fat; reserve 3 tablespoons. Add enough water to
drippings to measure 2 cups liquid. Stir 3 tablespoons all-purpose flour
into reserved fat in 1-1/2 quart saucepan. Cook over low heat, stirring
constantly until smooth and bubbly; remove from heat. Stir in liquid. Heat
to boiling, stirring constantly. Boil and stir 1 minute.
BETTY CROCKER RECIPE
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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