If you like the idea of getting a whole lot of credit for a relatively simple dish, this Maple-Glazed Stuffed Roast Pork is for you!
What You Need
Original recipe yields 8 servings
2 tsp. butter or margarine
1/2 cup finely chopped apple s
1 cup STOVE TOP Stuffing Mix for Chicken in the Canister
1 boneless pork loin (2 lb.), butterflied
1 large onion, coarsely chopped
2 Tbsp. maple-flavored or pancake syrup
2 Tbsp. GREY POUPON Dijon Mustard
1 tsp. chopped fresh rosemary
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Let's Make It
Heat oven to 350°F.
Melt butter in large skillet on medium heat. Add apples; cook and stir 3 min. or until tender. Remove from heat. Prepare stuffing mix as directed on package. Stir in apple mixture.
Press stuffing mixture onto cut-side of meat to within 1/2 inch of edges. Roll up, jelly-roll fashion, starting at one short end. Tie closed with butchers' twine. Spread onions onto bottom of small roasting pan sprayed with cooking spray; top with meat. Mix syrup, mustard and rosemary; spoon over meat.
Bake 1 hour 5 min. to 1 hour 15 min. or until meat is done (145°F). Remove from oven. Let stand 15 min. before slicing to serve.
Have a butcher butterfly the pork loin for you.
Cool, then refrigerate any leftover meat. Use to prepare sandwiches the next day.
Substitute fresh pears for the apples.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.