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Maple Glazed Stuffed Pork Roast




Source of Recipe


kraftfoods.com


2 tsp. butter or margarine
1/2 cup finely chopped apple
1 cup STOVE TOP Stuffing Mix for Chicken in the Canister
2 lb. pork loin, butterflied
1 large onion, coarsely chopped
2 Tbsp. maple-flavored or pancake syrup
2 Tbsp. GREY POUPON Dijon Mustard
1 tsp. chopped fresh rosemary



PREHEAT oven to 350°F. Melt butter in large nonstick skillet on medium heat. Add apple; cook and stir 3 minutes or until tender. Remove from heat; set aside. Prepare stuffing mix as directed on package. Stir in the cooked apple mixture.
PRESS stuffing mixture onto cut-side of meat to within 1/2 inch of edge. Roll up, jelly-roll fashion, starting at one of the short ends. Tie closed with 6 or 7 pieces of cotton butchers' twine. Place onion on bottom of small roasting pan sprayed with cooking spray; top with meat. Mix syrup, mustard and rosemary; spoon evenly over meat.
BAKE 1-1/2 hours or until meat is cooked through (160°F). Remove from oven. Let stand 15 minutes before slicing to serve.






Nutrition (per serving)

Calories 230

Total fat 7g

Saturated fat 2g

Cholesterol 70mg

Sodium 370mg

Carbohydrate 16g

Dietary fiber 1g

Sugars 7g

Protein 26g

Vitamin A 0%DV

Vitamin C 0%DV

Calcium 2%DV

Iron 10%DV