Apple-Stuffed Pork Loin with Raspberry Sauce

Ham isn't the only pork worthy of the holiday table. Pork loin can be equally good, especially when stuffed and topped with a gourmet sauce.



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Ingredients
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    2 - 3   stalks 
    celery, coarsely chopped (1 to 1-1/2 cups)
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    1   cup 
    coarsely chopped onion
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    1/2  cup 
    margarine or butter
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    3   cups 
    chopped tart red apples
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    1/2  teaspoon 
    ground allspice
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    1/4  teaspoon 
    ground cardamom
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    5   cups 
    dry bread cubes
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    1/2  cup 
    raisins (optional)
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    1  5 - 7  pound 
    boneless double pork loin roast (tied)
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     Dash 
    salt
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    pepper
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    garlic powder
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    1   recipe 
    Raspberry Sauce (see recipe below)
Raspberry Sauce
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    3   cups 
    undrained frozen raspberries, thawed
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    1/4  cup 
    red currant jelly
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    3/4  cup 
    apricot nectar
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    2   tablespoons 
    honey or sugar
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    3   tablespoons 
    brandy (optional)
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    2   tablespoons 
    cornstarch
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    2   tablespoons 
    cold water


Directions
1.
For stuffing, place celery and onion in a large skillet. Cook in margarine or butter until vegetables are tender but not brown. Stir in chopped apple, allspice, and cardamom. Cook, uncovered, for 5 minutes or until apple is tender, stirring occasionally. Transfer mixture to a large bowl.
2.
Add bread cubes and, if desired, the raisins. Toss gently to coat b read, but dont overmix. Set aside.
3.
Preheat oven to 325 degree F. Untie the roast and separate into halves. Trim excess fat from the meat. Spoon about half of the apple stuffing over half of the meat. Spoon remaining stuffing into a 1-quart casserole; cover and chill in refrigerator.
4.
Reassemble roast. Tie with string to secure. Place on a wire rack in a large roasting pan. Insert meat thermometer into the center of the thickest portion of the meat. Sprinkle with salt, pepper, and garlic powder.
5.
Roast stuffed roast, uncovered, in the preheated oven for 2-1/4 to 2-3/4 hours or until meat thermometer registers 160 degree F to 170 degree F. Bake casserole of apple stuffing alongside the roast during the last 40 minutes of cooking time. Let roast stand 10 minutes before slicing.
6.
Serve Raspberry Sauce with roast. Makes 12 to 16 servings.
Raspberry Sauce
1.
Combine raspberries, currant jelly, apricot nectar, and honey or sugar in a medium saucepan. If desired, stir in 3 tablespoons brandy. Cook and stir over medium heat until mixture just comes to boiling. Strain through a sieve. In the same saucepan combine cornstarch and water. Stir in raspberry mixture. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.

Nutrition information
Per Serving: cal. (kcal) 485, Fat, total (g) 18, chol. (mg) 111, sat. fat (g) 5, carb. (g) 36, fiber (g) 2, pro. (g) 42, vit. A (IU) 486, sodium (mg) 273, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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