Apple-Stuffed Pork Roast

• 1 pork tenderloin (3/4 pound)
• Dash salt
• Dash pepper
• 1/2 cup chopped peeled tart apple
• 1/4 cup soft bread crumbs
• 2 tablespoons chopped celery
• 1 tablespoon chopped green onion
• 1 tablespoon raisins
• 1 tablespoon chopped walnuts
• Dash ground nutmeg
• 2 tablespoons unsweetened apple juice, divided
• 2 teaspoons cornstarch
• 1/8 teaspoon ground cinnamon
• 1/2 cup unsweetened apple juice

1. Cut a lengthwise slit down center of tenderloin to within 1/2 in. of bottom; open so meat lies flat. Cover with plastic wrap; flatten to 1/2-in. thickness. Remove wrap; sprinkle meat with salt and pepper.
2. In a small bowl, combine the apple, bread crumbs, celery, onion, raisins, walnuts and nutmeg. Sprinkle with 1 tablespoon apple juice; toss to coat. Spoon over pork. Roll up jelly-roll style, starting at a long side; tie with kitchen string and secure ends with toothpicks.
3. Place on a rack in a shallow roasting pan coated with cooking spray. Drizzle with 1-1/2 teaspoons apple juice. Bake, uncovered, at 375u0b0 for 30 minutes. Brush with remaining apple juice. Bake 20-25 minutes longer or until meat juices run clear and a thermometer reads 160u0b0. Let stand for 5 minutes before slicing.
4. Meanwhile, in a small saucepan, combine cornstarch and cinnamon. Gradually whisk in apple juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork.

pork tenderloin, salt, pepper, apple, bread crumbs, celery, green onion, raisins, walnuts, ground nutmeg, apple juice, cornstarch, ground cinnamon, apple juice

Taken from www.tasteofhome.com/recipes/apple-stuffed-pork-roast/ (may not work)