Apple-stuffed pork loins are luscious

Apple and corn bread-stuffed pork loin is stuffed with a double-butterfly method that makes a pinwheel pattern you see when the pork is sliced — so that it both looks and tastes unusually interesting.

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Pork Loin Stuffed with Apple and Corn Bread

Cooking spray

1/2 cup finely chopped onions

1/4 cup finely chopped celery

1 1/4 teaspoons freshly ground black pepper

1/2 cup diced peeled Granny Smith apple

1 1/2 cups corn bread stuffing mix

1 1/3 cups apple juice or cider

1 1/2 teaspoons dried rubbed sage

1 large egg, lightly beaten

4-pound boneless center cut pork loin roast, trimmed

1 1/2 teaspoons salt

3 Granny Smith apples, peeled, cored and cut into 1-inch wedges

2 teaspoons cornstarch

14-ounce can fat-free, less-sodium chicken broth

Preheat oven to 450 F.

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 cool slightly. Stir in the stuffing mix, 1/3 cup juice, 1/2 teaspoon sage and egg; set aside.

Starting off-center, slice pork lengthwise, cutting to, but not through, other side. Open butterflied portions, laying pork flat. Turning knife blade parallel to surface of cutting board, slice larger portion of pork in half horizontally, cutting to, but not through, other side; open flat. Place plastic wrap over pork; pound to 1-inch thickness using a meat mallet or rolling pin. Sprinkle with 1/2 teaspoon salt.

Spread stuffing over pork, leaving a 1/2-inch margin round outside edges. Roll up pork, jellyroll-fashion, starting with a long side. Secure at 2-inch intervals with twine. Combine 1 teaspoon pepper, 1 teaspoon sage, and 1 teaspoon salt; rub over pork.