Apple and Corn Bread-Stuffed Pork Loin

Apple and Corn Bread-Stuffed Pork Loin
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • 1 large egg, lightly beaten
  • Cooking spray
  • 2 teaspoons cornstarch
  • ¼ cup finely chopped celery
  • ½ cup finely chopped onion
  • 1 1/3 cups apple juice or cider, divided
  • 1 ¼ teaspoons freshly ground black pepper, divided
  • + 7 more ingredients
    • 1 ½ teaspoons dried rubbed sage, divided
    • 1 (14-ounce) can fat-free, less-sodium chicken broth
    • 1 (4-pound) boneless center-cut pork loin roast, trimmed
    • 1 ½ cups corn bread stuffing mix (such as Pepperidge Farm)
    • 1 ½ teaspoons salt, divided
    • 3 Granny Smith apples, peeled, cored, and cut into 1-inch wedges
    • ½ cup diced peeled Granny Smith apple

Preheat oven to 450°. Heat a nonstick skillet coated with cooking spray over medium heat. Add onion, celery, and 1/8 teaspoon pepper; cover and cook 10 minutes or until tender, stirring occasionally. Add diced apple; cook 1 minute, stirring constantly. Place apple mixture in a large bowl, and coo...

View full recipe at My Recipes

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