Maple Glazed Stuffed Pork Roast

2 T. butter

1 apple, chopped (I also added a little box of raisins, and did this the night before.)

1 1/2 cups hot water (I used Chicken Broth...)

1 6oz. package STOVE TOP Stuffing Mix for Chicken

1 pork loin (2 lb), butterflied (I asked the butcher at the grocery to do this for me!!)

2 T. maple pancake syrup

2 T. Spicy Brown Mustard

1 t. rosemary

Preheat oven to 350ºF. Melt butter in large skillet on medium heat. Add apples/raisins; cook and stir 3 min. or until tender. Add water/broth and stuffing mix; cover. Let stand 5 min and then mix lightly.

Spoon stuffing mixture onto cut-side of meat to within 1/2 inch of edge. Roll up, like a jelly-roll, 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.

We had my in-laws over for a very special dinner. Served it with a Cabernet, asparagus, and a strawberry and walnut spinach salad. It turned out really well, fed 7 people with leftovers. It sounds complicated, but it's really not!! Give it a try!