Christmas Dinner

       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 

Make it:

• 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.

To learn more about this recipe or nutritional info, please click here.