Maple Glazed Stuffed Roast Pork2 Tbsp. non-hydrogenated margarine
1 small (192 g) apple, chopped
1 cup hot water
1 pkg. (120 g) Stove Top Stuffing Mix for Chicken
1 pork loin (2 lb./900 g), butterflied
2 Tbsp. maple syrup
2 Tbsp. grainy Dijon mustard
1 tsp. chopped fresh rosemary
Heat oven to 350ºF.
Melt margarine in large skillet on medium heat. Add apples; cook and stir 3 min. or until crisp-tender. Add water and stuffing mix; cover. Let stand 5 min.; mix lightly.
Spoon stuffing mixture onto cut side of meat to within 1/2 inch of edges. Roll up, jelly-roll fashion, starting at one of the short ends. Place, seam-side down, in roasting pan sprayed with cooking spray.
Bake 1 hour. Mix syrup, mustard and rosemary; spread over meat. Bake 20 min. or until meat is done (160°F). Let stand 15 min. before slicing to serve.