Paula Deen Apple Stuffed Pork Loin

Directions

• Preheat and prep pan: Preheat the oven to 375°F. Lightly spray a shallow baking pan with nonstick cooking spray.
• Cook the stuffing: Combine 1 peeled and chopped Granny Smith apple, 1 1/2 cups apple cider, 1/4 cup raisins, 2 tablespoons light brown sugar, 1 teaspoon dry mustard and 1/4 teaspoon ground ginger in a small saucepan. Cook over medium-high heat for 5 minutes until the apples begin to soften. Then stir in 1/3 cup coarsely chopped pecans and 1 1/4 cups herb-seasoned cornbread stuffing mix and set it aside.
• Butterfly the pork: Lay the 3 lb boneless pork loin roast fat side down and slice it lengthwise down the center, cutting to but not through the other side. Open it flat, then slice each half lengthwise the same way and open flat again.
• Pound the pork: Place plastic wrap over the pork and pound it to 1/2-inch thickness with a meat mallet or rolling pin. This gives you one even sheet that rolls up easily.
• Season and stuff: Remove the plastic wrap and sprinkle the cut side with 1 teaspoon salt, 1/2 teaspoon onion powder and 1/2 teaspoon pepper. Spoon the apple-stuffing mixture lengthwise down the center, then fold one side of the pork over the stuffing and roll it up.
• Tie the roast: Tie the stuffed loin with kitchen twine several inches apart, or secure it with silicone wraps. Place it fat side up and seam side down in the prepared pan.
• Season the outside: Sprinkle the outside of the pork with the remaining 1/2 teaspoon salt, 1/2 teaspoon onion powder and 1/2 teaspoon pepper. Do this right before baking so the seasoning stays on the surface.
• Bake the roast: Bake for 1 hour 15 minutes, until a meat thermometer in the meaty part reads 155°F. Then take it out of the oven, because it keeps cooking as it sits.
• Rest and slice: Let the roast rest until the internal temperature reaches 160°F. Then remove the twine, slice and serve.