Maple Glazed Stuff Roast Pork

Ingredients

• 2 TBSP butter
• 1 apple, chopped
• 1.5 C. hot water
• 1 pkg (6 oz) Stuffing Mix ( I used the chicken flavor)
• 1 pork loin (2lbs), butterflied
• 2 TBSP maple syrup
• 2 TBSP spicy brown mustard
• 1 tsp. chopped fresh rosemary

Make it:

1. Heat oven to 350.
2. Melt Butter in large skillet on medium heat. Add apples; cook and stir 3 minutes or until crisp-tender. Add water and stuffing mix; cover. Let stand 5 minutes; mix lightly.
3. Spoon stuffing mixture onto cut side of meat to within ½ inch of edges. Roll up, jelly-roll fashion, starting at one of the short ends. Place, seam-side down, in roasting pan sprayed with cooking spray
4. Bake 1 hr. Mix syrup, mustard, and rosemary; spread over meat. Bake 20 minutes or until meat is done. Let stand 15 minutes before slicing to serve.

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The roast, after coming out of the oven and sitting for a couple minutes.

What I did: I ended up doing mine a bit different. In the pork bag, 2 pieces of the loin was there instead of one big piece. I butterflied both pieces, seared only one side of each piece, placed one piece of meat (seared side down) in a roasting pan, placed the stuffing mixture ontop, and then laid the last piece of meat (seared side up) on the stuffing. I covered the roasting pan with foil and baked for about an hour and 5 minutes, removed the foil and baked for 5-10 minutes (the stuffing was really wet), and then smeared the maple syrup/honey mustard sauce over the meat and baked for about 5-10 minutes more. The meat was incredibly moist! Next time, I'm only adding half of an apple into the stuffing, I'm not really into the whole fruit thing in savory foods. The whole family LOVED it, even my 7-yr-old and my 3-yr-old. I served it with green beans and beets.