INGREDIENTS

INSTRUCTIONS

Prepare pork and stuffing: Melt butter in a large skillet over
medium-low heat. Add onions; cook, stirring often, until softened and
golden brown, about 15 minutes. Add dried apples, cider and wine.
Bring to a boil. Reduce heat to low, cover, and cook until the apples
are no longer chewy but retain some texture, about 20 minutes. If the
liquid cooks off before the apples are done, add more cider or juice;
if liquid remains in the pan when the apples are done, boil it off.
The mixture must be very dry. Remove from heat. Stir in bread crumbs.
Mixture must be stiff enough to hold its shape when formed into a
ball. Add sage, salt, pepper and nutmeg. Position a rack in the  center
of the oven. Preheat the oven to 450 degrees. Make 14  incisions in
pork loin. Toss together garlic, sage, salt and pepper.  Stuff the
incisions with the herbed garlic; rub the remaining herb  mixture over
the roast. Turn the roast fat-side down. Make a long,  straight cut
lengthwise down the center of the loin just to the  center of the meat.
Then, starting inside that cut and holding the  knife at a slight
angle, make a cut to the left and a cut to the  right, both about 1 1/2
inches deep. This is called a "Y" cut,  because if you could see a
cross section of the meat, it would look  like an inverse "Y." Spread
about 2 cups of the stuffing inside the  roast; reshape the roast.
(Bake extra stuffing in a buttered dish  with the roast.) Tie the roast
at 2-inch intervals and place it  upside-down on a rack in a roasting
pan. Roast for 10 minutes. Reduce  the oven temperature to 250 degrees;
roast for about 1 hour. Then  turn the roast right-side up and cook
until a meat thermometer  inserted in the thickest part of the meat
registers 150 to 155  degrees, 10 to 20 minutes more (the temperature
will continue to rise  about 5 degrees out of the oven). While the pork
roasts, prepare  sauce: In a saucepan, combine apples and cider. Bring
to a boil.  Reduce heat, cover, and simmer until translucent, about 20
minutes.  Strain through a fine sieve or food mill set over a bowl,
pushing the  apple pulp through with a spoon if using a sieve. Return
the liquid  and apple pulp to the saucepan. Add sugar. Bring to a boil,
then  reduce the heat and cook until it thickens and begins to sputter,
10  to 15 minutes. When the roast is done, remove to a cutting board,
cover loosely with aluminum foil, and let stand for 15 minutes. Skim
off the fat from the pan juices, place the roasting pan over medium
heat, and add cognac. Bring to a boil, stirring to loosen and  dissolve
any browned bits, then add the liquid to the apple puree and  boil down
if necessary to thicken. Stir in butter. Season to taste  with lemon
juice, salt and pepper. Slice the pork, pour the sauce  over the
slices, and serve. Yields 6 servings.  Comments: This recipe calls for
a lesson in dried apples, which can  vary greatly in tenderness and
moisture content. The natural variety,  sold at health-food stores,
requires longer cooking and more liquid  than supermarket dried apples.
Some natural dried apples balloon  during cooking, producing half again
as much stuffing as you need.  Any extra stuffing can be baked in a
small casserole alongside the  pork and basted with a little butter,
apple juice or chicken stock,  the cookbook authors suggest.  Recipe
Source: St. Louis Post-Dispatch - 10-26-1998  continued in part 2

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Nutrition (calculated from recipe ingredients)
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Calories: 539
Calories From Fat: 192
Total Fat: 21.6g
Cholesterol: 189.7mg
Sodium: 595.7mg
Potassium: 1159.1mg
Carbohydrates: 29.4g
Fiber: 4.1g
Sugar: 14.2g
Protein: 55.8g