Apple Stuffed Pork Loin

1.5 lb pork loin, butterflied and pounded to 1/2' thickness
1 apple, chopped
1/4 c. celery, chopped
2 tb. raisins, chopped
2 tb. walnuts, chopped
1/2 cup soft bread crumbs
2 tb. green onion, chopped
dash of nutmeg
2 tb. apple juice
Sauce:
1/2 c. apple juice
1/4 tsp. cinnamon
1 1/2 tsp. corn starch

Butterfly the pork loin and pound flat to 1/2 in. thickness. Mix together the apples, raisins, nuts, green onion, nutmeg, bread crumbs and 1 tbl. of applejuice. Spread on top of pork loin and then beginning at one short end, roll up like a jelly roll and tie to secure. Brush with 1/2 of the remaining 1 tbl. of apple juice. Place in a shallow baking pan, and place in a 350 degree oven, uncovered. Brush with the remaining apple juice after 30 minutes. Cook for approx. 1 hour or until juices are no longer pink. Remove from oven, place loin on a serving plate and cover with foil and let rest for 15 minutes before serving. In the meantime, make the sauce.

Add 1/2 c. apple juice to the pan drippings. Heat through, scraping drippings from bottom of pan. Add the cinnamon. Mix the corn starch with 1/4 c. of water and add to pan, whisking until slightly thickened. Serve with pork loin.

Number of Servings: 6

Recipe submitted by SparkPeople user OCTOBERBRIDE09.