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Main dishes

Harvest Stuffed Pork Loin

Harvest Stuffed Pork Loin recipe
photo by:kraft
Stuffed with apples, cranberries, pecans and sage, this impressive-looking pork loin takes just 15 minutes to prepare.
15 min
1 hr
16 servings
Magazine Acquisition

What You Need

pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken
 apples, peeled, chopped
Tbsp.  dried cranberries
cup  chopped PLANTERS Pecans, toasted
Tbsp.  dried sage leaves
 pork loin (4 lb.), butterflied
tsp.  salt
tsp.  pepper

Make It

HEAT oven to 400ºF.

PREPARE stuffing as directed on package. Remove from heat; gently stir in fruit, nuts and sage.

OPEN meat; place cut-sides up, on work surface. Top with stuffing; roll up, starting at one long side. Place, seam-side down, on foil-covered baking sheet sprayed with cooking spray. Season with salt and pepper.

BAKE 45 min. or until meat is done (160ºF). Let stand 10 min. before slicing.

Kraft Kitchens Tips

Serving Suggestion
Serve with hot steamed vegetables, such as carrots and broccoli.
Substitute raisins or dried apricots for the cranberries.
Apple Varieties
Look for apples that are firm and well colored with smooth, blemish-free skins. Choose the variety that best suits your needs. All-purpose apples for both eating raw and cooking uses include Cortland, Granny Smith, Jonathan, Fuji, Gravenstein, Empire, Jonagold, McIntosh, Pippin, Spy and Winesap. Best snacking and salad apples are Gala, Golden Delicious and Red Delicious. When cooking, use Rhode Island Greening, Rome Beauty or York Imperial.
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