Pork Loin Roast With Yam-Stuffed Apples

• 1/4 teaspoon rubbed sage
• 1/4 teaspoon pepper
• 1-1/2 teaspoons salt, divided
• 1 boneless whole pork loin roast (3 to 4 pounds)
• 8 to 10 large tart apples
• 1 can (24 ounces) sweet potatoes, drained and liquid reserved
• 1/4 cup packed brown sugar
• 1/4 teaspoon ground cinnamon
• 1/2 cup slivered almonds, toasted, divided
• 1/4 cup butter
• 1/4 cup maple syrup

1. Combine sage, pepper and 1 teaspoon salt; rub over pork roast. Place roast, fat side up, on rack in open pan. Bake, uncovered, at 325u0b0 2-1/2 to 3-1/4 hours or until thermometer reads 160u0b0.
2. Meanwhile, core each apple, removing enough pulp to make 1-1/4-in. opening. Reserve pulp. Mash sweet potatoes; combine with 1/4 cup reserved yam liquid, apple pulp, brown sugar, 1/2 teaspoon salt, cinnamon and half the almonds.
3. In saucepan, heat butter and maple syrup until butter is melted. Drizzle half the butter mixture into apple cavities. Fill apples with yam mixture; garnish with remaining almonds. Place apples around roast or in separate baking dish, timing so that apples will bake 45-60 minutes and be done at the same time as the roast. Baste apple occasionally with remaining butter mixture. To serve, arrange roast and stuffed apples on heated platter.

sage, pepper, salt, pork loin, tart apples, sweet potatoes, brown sugar, ground cinnamon, slivered almonds, butter, maple syrup

Taken from www.tasteofhome.com/recipes/pork-loin-roast-with-yam-stuffed-apples/ (may not work)