Apple Stuffed Pork Roast

• 1 -7 lb bonelss pork loin roast
• 1 cup chunky style applesauce
• 1 cup finely chopped celery
• 4 tablespoons golden raisins
• 2 teaspoons ground cinnamon
• 1 teaspoon ground sage
• 12 teaspoon pepper
• 1 dash salt
• 12 cup finely chopped red apple
• 2 12 cups apple cider or 2 12 cups apple juice
• 8 teaspoons cornstarch

1. 1.
2. Butterfly the roast, by making a single lengthwise cut down the center of the roast; cutting to 1/2 inch of the other side.
3. Spread the meat open.
4. At the center of the roast, make one slit to the right and perpendicular to the cut; and one slit to the left and perpendicular to the cut.
5. Cover roast with clear plastic wrap.
6. Pound with a meat mallet to about 10 inches wide.
7. Set roast aside.
8. 2.
9. In a small mixing bowl stir together applesauce, celery, raisins, cinnamon, sage, pepper and salt.
10. Remove plastic wrap from roast.
11. Spread the applesauce mixture over the roast to 1/2 inch of edges.
12. 3.
13. To roll the roast, start at one long side and roll up jelly - roll style.
14. Secure the roll with a kitchen string, tying the roast crosswire at several places to prevent it from unrolling during cooking.
15. 4.
16. Place on a rack in a roasting pan; insert a meat thermometer.
17. Roast, uncovered, in a 325 degree oven for 1-3/4 to 2-1/2 hours or till meat thermometer registers 160 to 170 degrees.
18. Transfer to a warm platter; cover and keep warm.
19. 5.
20. For sauce, in a small saucepan cook the apple in in 1 cup of the apple cider/juice for 3 to 5 minutes or till tender.
21. In a small bowl, stir remaining cider into cornstarch; add to sauce pan.
22. Cook and stir till thickened and bubbly; cook for 2 minutes more.
23. Untie Roast, slice thinly.
24. Serve Sauce with Roast.

pork loin roast, chunky style applesauce, celery, golden raisins, ground cinnamon, ground sage, pepper, salt, red apple, apple cider, cornstarch

Taken from www.food.com/recipe/apple-stuffed-pork-roast-444531 (may not work)