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    Maple Glazed Stuffed Pork Roast


    Source of Recipe


    kraftfoods.com


    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 350F. 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 (160F). Remove from oven. Let stand 15 minutes before slicing to serve.






    Nutrition (per serving)

    Calories 230

    Total fat 7g

    Saturated fat 2g

    Cholesterol 70mg

    Sodium 370mg

    Carbohydrate 16g

    Dietary fiber 1g

    Sugars 7g

    Protein 26g

    Vitamin A 0%DV

    Vitamin C 0%DV

    Calcium 2%DV

    Iron 10%DV





 

 

 


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