1 boneless pork loin center roast, approximately 1 ½ pounds
1 jar E&V Spicy Apple Garlic Jam
3 cups herb seasoned stuffing mix
1 cup chicken broth
¾ cup chopped yellow onion
¾ cup chopped celery
3 tablespoons butter
1 teaspoon fresh sage, finely chopped
1 teaspoon fresh thyme, finely chopped

Preparation & Cooking Instructions: 

Preheat oven to 350 degrees. Heat skillet over medium/high heat, add butter and melt, sauté celery & onions, add chicken broth and herbs and bring to a boil. Turn down heat, fold in stuffing mix, stir until moister is absorbed. Remove from heat and fold in 4 tablespoons E&V Spicy Apple Garlic Jam. Cut tenderloin lengthwise down the center (not quite through to bottom). Open up tenderloin and cut again lengthwise on either side, but not quite through to bottom. Cover tenderloin with plastic wrap, pound out to ¼ inch thickness, using the flat side of a meat mallet.
Spread stuffing mixture evenly over the flattened pork loin within ¼ inch of edge. Roll up jellyroll style, secure with tooth picks or kitchen string. Place tenderloin seam side down on a rack in a shallow baking dish. Bake at 350 for 30 to 40 minutes or until the juices run clear. Remove from oven, cover and let stand for 15 minutes and cut into ¼ inch rounds.
Serve with extra E&V Spicy Apple Garlic Jam, green beans, baked Yukon gold potatoes or garlic mashed potatoes. Serves 4.

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