Apple-Stuffed Pork Loin with Maple-Mustard Sauce

Ingredients

• 0.3 cup apple juice 
• 2 pound pork loin roast boneless
• 2 teaspoons butter 
• 0.5 cup celery chopped
• 1.5 teaspoons thyme leaves dried
• 1.5 cups apples i use 2 granny smith apples diced peeled
• 1 teaspoon ground coriander 
• 8 servings maple-mustard sauce 
• 0.5 cup onion chopped
• 0.3 teaspoon orange rind grated
• 0.3 teaspoon pepper 
• 0.5 cup raisins 
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan
• oven
• knife
• plastic wrap
• kitchen thermometer
• microwave
• rolling pin
• cutting board
• meat tenderizer
• broiler pan
• kitchen twine

Directions

1. Combine raisins and bourbon in a small microwave-safe bowl. Microwave at HIGH 45 seconds or until hot.
2. Remove from microwave; cover and let stand 20 minutes.
3. Combine thyme and next 3 ingredients in a small bowl, stirring well.
4. Melt butter in a large nonstick skillet.
5. Add onion and celery; saut 5 minutes. Stir in apple and half of spice mixture. Saut 3 minutes or until apple is crisp-tender. Stir in orange rind and raisins with liquid; cook 30 seconds. Set aside.
6. Trim fat from pork. Starting off-center, slice pork lengthwise, cutting to, but not through, other side. Open butter-flied portions, laying pork flat. Turning knife blade parallel to surface of cutting board, slice larger portion of pork in half horizontally, cutting to, but not through, other side; open flat.
7. Place plastic wrap over pork; pound to 1/2-inch thickness using a meat mallet or rolling pin.
8. Preheat oven to 32
9. Spread apple mixture over pork to within 1/2 inch of edges.
10. Roll up pork, jelly roll fashion, starting with long side. Secure pork at 2-inch intervals with twine.
11. Rub pork with remaining spice mixture.
12. Place on a broiler pan coated with cooking spray.
13. Bake at 325 for 1 hour and 10 minutes or until a thermometer registers 160 (slightly pink).
14. Let stand 10 minutes before slicing.
15. Serve with Maple-Mustard Sauce.