STUFFED ROAST LOIN OF PORK
1 whole or half pork loin
cornbread (or regular) top of
honey and lemon juice
1 can whole berry cranberry
1 can crushed pineapple,
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!
Accuracy is believed to be good, but is not guaranteed.
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