Apple Glazed Pork Loin Roast with Pineapple Stuffing (Sunday)

Makes 12 to 15 (3-ounce cooked weight) servings of pork and 12 servings of stuffing

Stuffing:

½ cup (1 stick) butter, room temperature

13⁄ cup sugar

4 eggs

1 can (20 ounces) crushed pineapple with juice

12 slices dense white bread, cut into 1-inch pieces

Roast:

1 top loin pork roast (3 to 4 pounds)

Preheat oven to 350 degrees.

1 tablespoon dried basil

Coarse salt and pepper to taste

Apple glaze:

1 cup apple juice

¼ cup packed brown sugar

¼ cup less-sodium soy sauce

¼ cup less-sodium Worcestershire sauce

Prep time: 30 minutes. Cooking time: roast: 60 to 80 minutes; stuffing: 50 minutes to 1 hour; standing time: 5 to 10 minutes.

Make stuffing: In a large mixing bowl, cream butter and sugar with an electric mixer about 30 seconds to 1 minute or until fluffy. Add eggs, one at a time, beating until incorporated before adding the next egg. Add pineapple with juice and bread pieces and stir until evenly coated with egg mixture. Pour into a 13-by-9-inch baking dish coated with vegetable oil spray. Bake 50 minutes to 1 hour or until browned on top; cool 10 minutes before serving.

Meanwhile, prepare roast: Rub pork with basil, salt and pepper. Place roast fat side up in a roasting pan.

Make glaze: In a bowl, combine apple juice, brown sugar, soy sauce and Worcestershire sauce. Mix well. Using a basting brush, baste roast with apple glaze. Place roast in preheated oven and cook 20 minutes per pound or until pork has reached an internal temperature of 145 degrees. Let stand 5 minutes. Slice pork and serve alongside stuffing.

Per serving (stuffing): 223 calories, 27g carbohydrate, 4g protein, 10g fat (5.4g saturated), 82mg cholesterol, 274mg sodium, 1g fiber. Calories from fat: 42%.

Per serving (pork roast with glaze): 200 calories, 11g carbohydrate, 25g protein, 6g fat (1.7g saturated), 71mg cholesterol, 228mg sodium, no fiber. Calories from fat: 26%.