APPLE-GLAZED PORK LOIN ROAST WITH APPLE-HAM STUFFING As dramatic as a crown roast or pork may be, a boneless pork loin roast is just more practical today. It's leaner, easier to find, and simpler to prepare. We've kept the main components of this recipe inspired by John Kirkpatrick's mom, but substituted lean ham for the pork sausage and added a piquant glaze and more spices - reflective of today's hunger for bigger, bolder flavors. STUFFING: 6 cups (1/2-inch) cubed white bread (about 8 slices) 1 tablespoon butter or stick margarine 1 1/4 cups diced ham (about 6 ounces) 1/2 cup chopped onion 1/3 cup chopped carrot 1/3 cup chopped celery 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary 1 garlic clove, minced 1 1/2 cups chopped Granny Smith apple (about 1/2 pound) 1/4 teaspoon salt 1/4 teaspoon black pepper 1 cup apple juice

ROAST:
3 pounds boned pork loin roast
1 tablespoon garlic powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon black pepper
Cooking spray
2/3 cup apple jelly
2 teaspoons minced peeled fresh ginger
1 teaspoon grated lemon rind
Preheat oven to 400°F.

To prepare the stuffing, arrange bread cubes in a single layer on a jelly-roll pan. Bake at 400°F for 6 minutes or until toasted; set aside. Melt butter in a large nonstick skillet over medium-high heat. Add ham; sauté 4 minutes or until lightly browned. Add onion and next 5 ingredients (onion through garlic); cook over medium-high heat 5 minutes or until tender. Add apple, salt, and 1/4 teaspoon pepper; cook 2 minutes. Add bread cubes and apple juice to stuffing mixture, stir gently. Set aside.

To prepare roast, trim fat from pork. Combine garlic powder and next 6 ingredients (garlic powder through 1/4 teaspoon pepper) in a small bowl; rub gently over pork. Place pork on a broiler pan coated with cooking spray; insert meat thermometer into thickest portion of pork. Bake at 400°F for 30 minutes. Combine the jelly, ginger, and lemon rind in a small bowl. Brush jelly mixture over roast. Spoon the stuffing onto the broiler pan around pork. Cover with foil, and bake at 400°F for 15 minutes; uncover and bake an additional 15 minutes or until thermometer reaches 155°F, basting pork occasionally with jelly mixture. Cover and let stand 10 minutes before slicing.

Serves 10.

1 Serving - 3 ounces pork and 1/2 cup stuffing: Calories: 396 (Cal. from fat: 38%), Fat: 16.8g (Saturated: 6g), Cholesterol: 100mg, Sodium: 676mg, Carbohydrate: 27.9g, Protein: 32g.

[Cooking Light, November 2000]