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STUFFED ROAST LOIN OF PORK 1 whole or half pork loin apple rings cornbread (or regular) top of stove stuffing honey and lemon juice Cranberry-Pineapple Relish: 1 can whole berry cranberry sauce 1 can crushed pineapple, drained Have butcher loosen backbone from ribs and cut loin into 6 to 8 chops, but not all the way through to the bone. Pare and core apples; slice crosswise into 1/2-inch thick rings, one fewer than the number of chops. Prepare stuffing mix according to directions for making a moist mixture. Place an apple ring and a spoonful of stuffing between chops, beginning and ending with a chop. Tie together with clean white string or hold firmly in place with long skewers. Place in roasting pan (no rack required as bone serves this purpose). Roast at 325 degrees for about 2 hours or until meat thermometer inserted in chops reaches 170 degrees basting occasionally with honey mixed with a little lemon juice. Remove string or skewers and serve at once with Cranberry-Pineapple Relish. Cranberry-Pineapple Relish: Combine cranberry sauce with drained pineapple. Mix well. Chill thoroughly. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |