Recipe - Apple-Raisin-Stuffed Pork Loin

2 tablespoon Chopped green onions
1 One half cup Unpeeled; chopped apple
One half cup Soft whole wheat breadcrumbs
1/3 cup Raisins; chopped
One fourth cup Chopped fresh parsley
One fourth teaspoon Salt
1/8 teaspoon Pepper
1 One half pound Boneless pork loin; trimmed
1 One half teaspoon Dried Italian seasoning
One fourth teaspoon Salt
1 tablespoon Cornstarch
Three fourths cup Apple juice
1 teaspoon Sugar
1 tablespoon Water
Watercress sprigs; red
grapes, for garnish

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 One half 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 One fourth 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 One half 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 MCRecipe Digest V1 #995 by L979 L979@aol.com on Jan 8, 1998