Apple And Corn Bread-stuffed Pork Loin


  • Cooking spray
  • 1/2 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 1 1/4 teaspoons freshly ground black pepper, divided
  • 1/2 cup diced peeled Granny Smith apple
  • 1 1/2 cups corn bread stuffing mix (such as Pepperidge Farm)
  • 1 1/3 cups apple juice or cider, divided
  • 1 1/2 teaspoons dried rubbed sage, divided
  • 1 large egg, lightly beaten
  • 1 (4-pound) boneless center-cut pork loin roast, trimmed
  • 1 1/2 teaspoons salt, divided
  • 3 Granny Smith apples, peeled, cored, and cut into 1-inch wedges
  • 2 teaspoons cornstarch
  • 1 (14-ounce) can fat-free, less-sodium chicken broth


The Pork Loin Is Stuffed With And Baked Atop Apples. The Apple Wedges That The Pork Cooks Over Are Discarded, But They Contribute Lots Of Flavor. The Double-butterfly Method Used To Flatten The Pork For Stuffing Creates An Attractive Pinwheel Pattern, Evi

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