Apple-raisin-stuffed pork loin
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Apple-raisin-stuffed pork loin
Last updated 6/12/2012 1:04:40 AM. Recipe ID 29273. Report a problem with this recipe.
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      Title: Apple-raisin-stuffed pork loin
 Categories: Pork
      Yield: 6 Servings
      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
  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
  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.

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Recipe ID 29273 (Apr 03, 2005)

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