Recipe - Roast Pork Loin With Yam-Stuffed Apples

1 (4pound) pork boneless top
loin roast
One half teaspoon Salt
One half teaspoon Pepper
1 teaspoon Dried sage; crushed
8 Medium; tart baking apples
1 Yam or sweet potato; cooked,
mashed
One fourth cup Packed brown sugar
One half teaspoon Salt
One half teaspoon Ground cinnamon
2 tablespoon Slivered almonds
2 tablespoon Butter or margarine; melted
One fourth cup Maple syrup

PORK GRAVY
Pan drippings
Water
3 tablespoon Allpurpose flour

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.

YAMSTUFFED APPLES: Core each apple from stem end, making 1One fourth inch
diameter hole, leaving bottom of apple intact. Pare 1inch 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 allpurpose flour
into reserved fat in 1One half 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.