Roast Pork Loin with Yam-Stuffed Apples

8 Servings

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Roast Pork Loin with Yam-Stuffed Apples Ingredients

1 (4-pound) pork boneless top	1/2 ts Ground cinnamon
1/2 ts Salt	2 tb Slivered almonds
1/2 ts Pepper	2 tb Butter or margarine; melted
1 ts Dried sage; crushed	1/4 c Maple syrup
8 Medium; tart baking apples	PORK GRAVY
1 Yam or sweet potato; cooked,	Pan drippings
1/4 c Packed brown sugar	Water
1/2 ts Salt	3 tb All-purpose flour

Instructions for Roast Pork Loin with Yam-Stuffed Apples

ROAST PORK LOIN: Heat oven to 325 degrees. Sprinkle pork roast with salt and pepper; rub with sage. Place in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat. Roast, uncovered 1 hour. Drain pan drippings; reserve. YAM-STUFFED APPLES: Core each apple from stem end, making 1-1/4 inch diameter hole, leaving bottom of apple intact. Pare 1-inch strip around top of each. Mash pulp; mix with remaining ingredients except Pork Gravy. Fill apples with yam mixture. Arrange apples around pork. Bake about 1 hour or until meat thermometer registers 170 degrees. Remove pork and apples to warm platter; keep warm. Prepare Pork Gravy; serve with pork and apples. PORK GRAVY: Strain reserved drippings and additional drippings from roasting pan. Remove fat; reserve 3 tablespoons. Add enough water to drippings to measure 2 cups liquid. Stir 3 tablespoons all-purpose flour into reserved fat in 1-1/2 quart saucepan. Cook over low heat, stirring constantly until smooth and bubbly; remove from heat. Stir in liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. BETTY CROCKER RECIPE From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ApplesCuisine: Uncategorized