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Holiday Stuffed Pork Loin

1 (6-ounce) package stuffing mix
2 medium-sized apples, peeled, cored and finely chopped
1/4 cup dried fruit, such as cranberries, cherries, raisins or chopped apricots
1/2 to 1 cup chopped nuts, toasted*
3 tablespoons chopped fresh sage or 1 tablespoon dried sage leaves.
1 (4-pound) center-cut pork loin, butterflied
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Preheat oven to 400°F (205°C).
2. Prepare stuffing mix as directed on package. Remove from heat; stir in apples, dried fruit, nuts and sage.
3. Unroll meat; place stuffing mixture evenly over meat. Roll up meat, starting at one of the long sides, to enclose filling. Place, seam side down, on foil-covered baking sheet sprayed with cooking spray. Season with salt and pepper.
4. Bake 45 minutes or until meat thermometer reaches 155°F (70°C) when inserted into the thickest part of the meat. Remove from oven; let stand 10 minutes before slicing, so the meat will be nice and juicy its an important step before slicing.

Makes 16 servings.

*To toast nuts, place in a shallow baking pan. Bake at 350°F (175°C) for 10 to 15 minutes or until nuts are lightly browned, stirring occasionally. Cool.

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