Every cook in the family is assigned with a dish to make for Christmas. I was not assigned with anything because I chose what I am going to cook. I am going to make a maple glazed stuffed roast pork. I found the recipe in a Kraft magazine about three years ago; I have wanted to cook that recipe since then. I told my family during Thanksgiving about the recipe, and they cannot wait to try it. Next Christmas, I have decided to cook a very traditional Christmas goose! Below, I have given you the recipe, but remember this recipe is from a Kraft magazine!
Maple Glazed Stuffed Roast Pork
What you need:
- 2 Tbsp. Butter
- 1 apple, chopped
- 1-1/2 cups hot water
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for chicken
- 1 pork loin (2 lb.), butterflied
- 2 Tbsp. maple-flavored or pancake syrup
- 2 Tbsp. GREY POUPON Heart Spicy Brown Mustard
- 1 tsp. chopped fresh rosemary
- HEAT oven to 350ºF
- MELT butter in large skillet on medium heat. Add apples; cook and stir 3 min. or until crisp-tender. Add water and stuffing mix; cover. Let stand 5 min.; mix lightly.
- SPOON stuffing mixture onto cut-side of meat to within 1/2 inch of edge. Roll up, jelly-roll fashion, starting at one short end. Place seam-side down, in roasting pan sprayed with cooking spray.
- BAKE 1 hour. Mix syrup, mustard and rosemary; spread over meat. Bake 20 min. or until meat is done (160°F). Let stand 15 min. before slicing to serve.
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