2 garlic cloves, minced
1 1/2 tsp dried rosemary, crushed
1 tsp rubbed sage
1/4 tsp ground black pepper
2 medium red apples, chopped (about 2 cups)
1/2 cup celery, chopped
1/3 cup onion, chopped
6 cups herb-seasoned stuffing mix
1 cup apple juice
1/4 cup light butter, melted
1 tsp salt
1 boneless rolled pork loin roast (2 1/2 to 3 pounds)
Preheat oven to 350º.
In a small bowl, combine garlic, rosemary, sage and pepper; mix well. Remove 1/2 tsp seasoning mixture for stuffing. Core and slice apples; cut crosswise into eighths.
Place in classic batter bowl. Add celery, onion, stuffing mix, apple juice, butter, and reserved 1/2 tsp seasoning to batter bowl; toss lightly.
Spoon stuffing mixture into deep dish baker. Add salt to remaining seasoning mixture; rub enenly over pork roast. Place roast, fit side up, over stuffing; cover with stoneware baking bowl.
Bake 1 1/2 hours. Carefully remove baking bowl. Bake 15 to 30 minutes longer or until thermometer registers 160º. Let stand, covered, 10 minutes before carving.
Yield: 8 servings
Nutritional info: 427 calories, 13g fat, 3g saturated fat, 38g carbs, 1g fiber, 11g sugar, 36g protein