Apple Stuffed Pork Loin With Raspberry Sauce

This recipe if from the Buxton Inn in Granville, Ohio. Two school teachers are busy restoring not just the inn, but the whole block in this town amid Ohio's Welsh Mountains. People drive from miles around to eat at this beautiful inn. This is an awesome dish. If fresh berries are not available, of course you can use frozen. If you prefer not to use brandy, you could use apple juice.

• Ready In: 1 hr 35 mins
• Serves: 8-10

Ingredients

• 1  cup  chopped onion
• 1 1⁄2 cups  chopped celery
• 1⁄2 cup butter
• 3  cups  cored and chopped tart apples
• 1⁄2 teaspoon ground allspice
• 1⁄4 teaspoon ground cardamom
• 5  cups  dry bread cubes
• 1⁄2 cup raisins
• 1 (3 -4 lb)  single boneless pork loin roast
• 1  dash garlic powder
• 1  dash  salt & pepper

• RASPBERRY SAUCE

• 2  cups fresh raspberries
• 1⁄2 cup  apricot nectar
• 1⁄2 cup red currant jelly
• 2  tablespoons brandy
• 1  tablespoon honey
• 4  teaspoons cornstarch
• 1  tablespoon water

Directions

1. In large skillet, cook onion and celery in butter until tender.
2. Add apples, allspice and cardamom; cook, uncovered for 5 minutes, stirring occasionally.
3. In large bowl, combine apple mixture with bread and raisins; toss gently until bread is coated.
4. Preheat oven to 325°.
5. Trim excess fat from meat and split lengthwise almost through.
6. Spoon about half of the stuffing over the meat; fold and tie with string to secure.
7. Place remaining stuffing in 1-quart baking dish.
8. Place meat on rack in a 17x12-inch roasting pan.
9. Sprinkle with garlic powder, pepper and salt.
10. Insert meat thermometer.
11. Roast meat, uncovered, 60-70 minutes or until thermometer registers 160-170°.
12. Cover and heat remaining stuffing during the last 40 minutes of roasting.
13. To serve, slice pork, serve with additional stuffing and raspberry sauce.
14. To prepare RASPBERRY SAUCE:
15. In medium saucepan, combine raspberries, nectar, jelly, brandy and honey (if choosing not to use brandy, you can use apple juice).
16. Over low heat, stirring frequently, cook until mixture boils.
17. Strain to remove seeds; return mixture to saucepan.
18. In small bowl, combine cornstarch and water; add to raspberry mixture.
19. Makes about 1-3/4 cup sauce.