Apple And Nut Stuffed Pork Loin With Raspberry Brandy Sauce
|Butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Coarsely chopped onion||1 Cup (16 tbs)|
|Celery stalks||2 , coarsely chopped|
|Tart red apples||2 Medium, peeled, cored and chopped|
|Dry bread cubes||5 Cup (80 tbs) (Plain)|
|Pecans||1⁄2 Cup (8 tbs), coarsely chopped|
|Boneless pork loin roast||4 Pound|
|Thawed raspberries||2 Cup (32 tbs) (Fresh Or Frozen)|
|Red currant jelly||1⁄2 Cup (8 tbs)|
|Apricot nectar||1⁄2 Cup (8 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Garlic powder||To Taste|
In a large skillet melt the butter and saute the onion and celery until tender but not brown.
Stir in the apples, allspice and cardamom.
Cook, uncovered, for 5 minutes or until the apples are tender, stirring occasionally.
Transfer the cooked apple mixture to a large bowl and add the bread cubes and pecans.
Toss gently and set aside.
Preheat oven to 325°.
Trim the excess fat from the roast.
Split the roast lengthwise almost through and lay it flat.
Spoon about half of the stuffing over the meat.
Spoon the remaining stuffing into an ungreased 1-quart casserole and set the dish aside.
Fold the roast with the stuffing inside.
Place it in a baking pan and insert a meat thermometer.
Sprinkle with salt, pepper and garlic powder.
Roast the meat, uncovered, for 60 to 70 minutes, or until the internal temperature reaches 160°.
Cover and bake the stuffing in the casserole during the last 40 minutes of roasting.
Prepare the raspberry sauce while the meat is cooking.
In a medium saucepan combine all of the sauce ingredients except the cornstarch and water.
Cook over medium heat until the mixture comes just to a boil, stirring frequently.
Strain the sauce into a bowl to remove the seeds.
In the same saucepan combine the cornstarch and water.
Stir in the raspberry mixture and cook, stirring constantly, until thick and bubbly.
Continue to cook for 2 minutes, stirring constantly.
Serve the sauce with the roast and extra stuffing.