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Enjoy this recipe from Mom's Best Sunday Suppers.
Submitted by: Bev Traxler from British Columbia, Canada
4-lb. center-cut pork loin, butterflied
6-oz. pkg. chicken stuffing mix
3/4 c. boiling water
1 apple, cored and finely chopped
3/4 c. chopped pecans
3 T. raisins
If the pork loin wasn’t purchased already butterflied, place it on a cutting board; use a long, sharp knife to slice lengthwise down the center, leaving about 1/2-inch uncut. Set aside. In a large bowl, combine stuffing mix and boiling water; stir until moistened. Cover and let stand for 5 minutes. Add apple, pecans and raisins; mix lightly. Open and flatten pork loin; spread with stuffing mixture. Roll up pork loin, starting on one long side. Tie roll in several places with kitchen string. Place roll seam-side down on an aluminum foil-covered rimmed baking sheet, lightly sprayed with non-stick vegetable spray. Bake, uncovered, at 400 degrees for 50 minutes to one hour, until a meat thermometer reads 145 degrees. Remove from oven; loosely cover with foil. Let stand for 10 minutes, or to medium doneness of 160 degrees; slice and serve. Makes 12 to 16 servings. | |
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If the pork loin wasn’t purchased already butterflied, place it on a cutting board; use a long, sharp knife to slice lengthwise down the center, leaving about 1/2-inch uncut. Set aside. In a large bowl, combine stuffing mix and boiling water; stir until moistened. Cover and let stand for 5 minutes. Add apple, pecans and raisins; mix lightly. Open and flatten pork loin; spread with stuffing mixture. Roll up pork loin, starting on one long side. Tie roll in several places with kitchen string. Place roll seam-side down on an aluminum foil-covered rimmed baking sheet, lightly sprayed with non-stick vegetable spray. Bake, uncovered, at 400 degrees for 50 minutes to one hour, until a meat thermometer reads 145 degrees. Remove from oven; loosely cover with foil. Let stand for 10 minutes, or to medium doneness of 160 degrees; slice and serve. Makes 12 to 16 servings. |
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