Apple-Glazed Pork Loin Roast with Apple-Ham Stuffing

As dramatic as a crown roast of pork may be, a boneless pork loin roast is just more practical today. It's leaner,easier to find, and simplier to prepare. We've substituted lean ham for the pork sausage and added a piquant glaze and more spices reflective of today's hunger for bigger, bolder flavors.

Yield: 10 servings (serving size: 3 ounces pork and 1/2 cup stuffing)

Ingredients

• Stuffing:
• 6  cups  (1/2-inch) cubed white bread (about 8 slices)
• 1  tablespoon  butter or stick margarine
• 1 1/4  cups  diced ham (about 6 ounces)
• 1/2  cup  chopped onion
• 1/3  cup  chopped carrot
• 1/3  cup  chopped celery
• 1/2  teaspoon  dried thyme
• 1/2  teaspoon  dried rosemary
• 1  garlic clove, minced
• 1 1/2  cups  chopped Granny Smith apple (about 1/2 pound)
• 1/4  teaspoon  salt
• 1/4  teaspoon  black pepper
• 1  cup  apple juice
• 
  Roast:
• 3  pounds  boned pork loin roast
• 1  tablespoon  garlic powder
• 1  teaspoon  ground cinnamon
• 1  teaspoon  ground cumin
• 3/4  teaspoon  salt
• 1/2  teaspoon  ground allspice
• 1/4  teaspoon  ground ginger
• 1/4  teaspoon  black pepper
• Cooking spray
• 2/3  cup  apple jelly
• 2  teaspoons  minced peeled fresh ginger
• 1  teaspoon  grated lemon rind

Preparation

Preheat oven to 400°.

To prepare the stuffing, arrange bread cubes in a single layer on a jelly-roll pan. Bake at 400° for 6 minutes or until toasted; set aside. Melt butter in a large nonstick skillet over medium-high heat. Add ham; sauté 4 minutes or until lightly browned. Add onion and next 5 ingredients (onion through garlic); cook over medium-high heat 5 minutes or until tender. Add apple, salt, and 1/4 teaspoon pepper; cook 2 minutes. Add bread cubes and apple juice to stuffing mixture, stir gently. Set aside.

To prepare roast, trim fat from pork. Combine garlic powder and next 6 ingredients (garlic powder through 1/4 teaspoon pepper) in a small bowl; rub evenly over pork. Place pork on a broiler pan coated with cooking spray; insert meat thermometer into thickest portion of pork. Bake at 400° for 30 minutes. Combine the jelly, ginger, and lemon rind in a small bowl. Brush jelly mixture over roast. Spoon the stuffing onto the broiler pan around pork. Cover with foil, and bake at 400° for 15 minutes; uncover and bake an additional 15 minutes or until thermometer reaches 155°, basting pork occasionally with jelly mixture. Cover and let stand 10 minutes before slicing.

Nutritional Information

Calories:

396 (38% from fat)

Fat:

16.8g (sat 6g,mono 7.3g,poly 2.1g)

Protein:

32g

Carbohydrate:

27.9g

Fiber:

1.7g

Cholesterol:

100mg

Iron:

2.5mg

Sodium:

676mg

Calcium:

50mg