2 medium red apples, chopped (about 2 cups)
1/2 cup chopped celery
1/2 cup chopped onion
6 cups herb-seasoned stuffing mix
1 cup apple juice
1/4 cup butter or margarine, melted
2 garlic cloves, pressed
1 1/2 teaspoons dried rosemary leaves, crushed
1 teaspoon rubbed sage
1/4 teaspoon ground black pepper
1 teaspoon salt
1 boneless pork loin roast (2 1/2-3 pounds)
Preheat oven to 350°F. Combine apples, celery, onion and stuffing mix in large mixing bowl. Drizzle with apple juice and butter; toss well to combine. Spoon stuffing mixture into Deep Dish Baker.
2. Combine garlic, rosemary, sage, black pepper and salt; mix well and rub evenly over pork. Place pork, fat side up, over stuffing; loosely cover with aluminum foil, sealing tightly around edge of baker. Bake 1 hour, 30 minutes; carefully remove foil. Bake an additional 15 30 minutes for medium (155°F) to well (165°F) doneness. Let stand, covered, 10 minutes; carve on Reversible Bamboo Carving Board. Serve pork with stuffing.