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Maple-Glazed Stuffed Roast Pork

Maple-Glazed Stuffed Roast Pork recipe
photo by:kraft
Fantastic, it tasted as if I slaved in the kitchen for hours.
posted by
jessicarbt
on 7/4/2011
time
prep:
25 min
total:
1 hr 55 min
servings
total:
8 servings
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What You Need

2
tsp.  butter or margarine
1/2
cup  finely chopped apples
1
cup  STOVE TOP Stuffing Mix for Chicken in the Canister
1
 boneless pork loin (2 lb.), butterflied
1
large  onion, coarsely chopped
2
Tbsp.  maple-flavored or pancake syrup
2
Tbsp.  GREY POUPON Dijon Mustard
1
tsp.  chopped fresh rosemary

Make It

HEAT oven to 350°F.

MELT butter in large skillet on medium heat. Add apples; cook and stir 3 min. or until tender. Remove from heat. Prepare stuffing mix as directed on package. Stir in apple mixture.

PRESS stuffing mixture onto cut-side of meat to within 1/2 inch of edges. Roll up, jelly-roll fashion, starting at one short end. Tie closed with butchers' twine. Spread onions onto bottom of small roasting pan sprayed with cooking spray; top with meat. Mix syrup, mustard and rosemary; spoon over meat.

BAKE 1 hour 5 min. to 1 hour 15 min. or until meat is done (145°F). Remove from oven. Let stand 15 min. before slicing to serve.

Kraft Kitchens Tips

Note
Have a butcher butterfly the pork loin for you.
Creative Leftovers
Cool, then refrigerate any leftover meat. Use to prepare sandwiches the next day.
Substitute
Substitute fresh pears for the apples.
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