Maple Glazed Stuffed Pork Roast
Source of Recipe
2 tsp. butter or margarine
1/2 cup finely chopped apple
1 cup STOVE TOP Stuffing Mix for Chicken in the Canister
2 lb. pork loin, butterflied
1 large onion, coarsely chopped
2 Tbsp. maple-flavored or pancake syrup
2 Tbsp. GREY POUPON Dijon Mustard
1 tsp. chopped fresh rosemary
PREHEAT oven to 350°F. Melt butter in large nonstick skillet on medium heat. Add apple; cook and stir 3 minutes or until tender. Remove from heat; set aside. Prepare stuffing mix as directed on package. Stir in the cooked apple mixture.
PRESS stuffing mixture onto cut-side of meat to within 1/2 inch of edge. Roll up, jelly-roll fashion, starting at one of the short ends. Tie closed with 6 or 7 pieces of cotton butchers' twine. Place onion on bottom of small roasting pan sprayed with cooking spray; top with meat. Mix syrup, mustard and rosemary; spoon evenly over meat.
BAKE 1-1/2 hours or until meat is cooked through (160°F). Remove from oven. Let stand 15 minutes before slicing to serve.
Nutrition (per serving)
Total fat 7g
Saturated fat 2g
Dietary fiber 1g
Vitamin A 0%DV
Vitamin C 0%DV