Maple-Glazed Stuffed Roast Pork

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A dinner party success that's just too flavorful to keep for company. Make this smart dish for your family for instant celebrity status.

time

prep:

20 min

total:

1 hr 55 min

servings

total:

8 servings

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What You Need

Tbsp. butter

apple, chopped

1-1/2

cups hot water

pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

pork loin (2 lb.), butterflied

Tbsp. maple-flavored or pancake syrup

Tbsp. GREY POUPON Hearty Spicy Brown Mustard

tsp. chopped fresh rosemary

Make It

HEAT oven to 350ºF.

MELT butter in large skillet on medium heat. Add apples; cook and stir 3 min. or until crisp-tender. Add water and stuffing mix; cover. Let stand 5 min.; mix lightly.

SPOON stuffing mixture onto cut-side of meat to within 1/2 inch of edge. Roll up, jelly-roll fashion, starting at one short end. Place seam-side down, in roasting pan sprayed with cooking spray.

BAKE 1 hour. Mix syrup, mustard and rosemary; spread over meat. Bake 20 min. or until meat is done (160°F). Let stand 15 min. before slicing to serve.

Kraft Kitchens Tips

Substitute

Prepare using STOVE TOP Apple Stuffing Mix.

Substitute

Substitute 1/2 cup finely chopped fresh pears for the apples.

Make it Easy

Have a butcher butterfly the pork loin for you.

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canada90

posted:1/1/2010

Excellent!! I only had honey mustard on hand when made the first time and it was delicious using that. Even the picky kids eat it!!!!

dankmd

posted:12/26/2009

I wasn't sure what type of apples to use so I used 1/2 Granny Smith and 1/2 Honey Crisp. I cooked this for the first time for Christmas dinner and everyone liked it. I'm not keen on the Rosemary, so I might change that, otherwise, it was very good. I roasted some vegetables (carrots, potatoes, and onions) to go along with it.

Hughese1

posted:12/6/2009

This recipe is excellent. My husband said that this is definitely in his top 5. I loved the glaze that goes on top. A must try.

brownl9957

posted:12/3/2009

Very simple to make and tasty, too. I used wooden skewers to hold everything together.

a cook

posted:12/2/2009

I want to make this recipe for a dinner party, but I'm afraid 8 servings isn't enough. Should I buy another loin? or get one with more pounds? (If I buy a bigger pork loin, how should I adjust the ingredients/cooking time?)

Sharonroman

posted:12/2/2009

I also made this for Thanksgiving. Everyone loved it with some dried cranberries in the stuffing.I will make this for Sunday dinner and not just for Holidays.

a cook

posted:12/1/2009

I don't usually take time to rate recipes, but I made this for Thanksgiving (my husband is not a fan of turkey). It was so delicious! I would definitely make it again. I added dried cranberries to the stuffing and I would make extra stuffing next time. I also reheated the leftovers in the microwave and they tasted just as good.

a cook

posted:11/23/2009

My husband is picky and he said this is definitely "restaurant quality"....I agree! It was so tender we were able to cut it with only our forks. Thanks, Kraft!!

a cook

posted:11/14/2009

Only one word needed ... Outstanding!

janesomer

posted:11/13/2009

This was wonderful. The stuffing and pork were so moist. I flattened the pork a bit before stuffing and baking to make sure it cooked all the way thru.