Cornbread Stuffed Pork Loin

1 pork loin
1 box Jiffy cornbread mix
1 egg
1/3 cup milk
1/2 tsp salt
1/2 tsp pepper
1 tsp rosemary
1 tsp sage
2 tbsp butter
1/4 onion, diced
1 apple, diced
1 stalk celery, diced
1/4 c chopped walnuts

Cut the loin(s) so it will lay flat and pound it with meat mallet. Sprinkle meat with salt, pepper, rosemary and sage.

Bake a jiffy box of cornbread per the box directions and crumble it. Dice 1 stalk of celery and a quarter of a sweet yellow onion.
Sautee the celery and onion in butter
Dice up 1 whole apple.

Dump the vegetables over the cornbread pieces and add the diced apple Add a chopped walnuts;
Stir everything together well

Take cornbread mixture and smear a layer on top of the flatten pork loin.Tie up the loin with kitchen string

Heat oven to 450 degrees
Place the loin in a baking pan
Cook the loin at 450 for 15 minutes
then lower the temperature to 325 and continue cooking for another 45 minutes

Internal temp should be 140-145 degrees

Remove kitchen string and cut into 1/2-1 inch pieces. Don't cut pieces too thin or the stuffing will fall out.

8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user NICOLES0305.