STUFFED PORK LOIN ROAST

1 (6-8 lb) pork loin roast
salt (to taste)
FOR THE SAUSAGE-APPLE DRESSING:
6 slices white bread, crusts removed
1 cup milk
2 medium apples, peeled and diced
1/3 cup golden seedless raisins
3 tsp water
1/4 lb bulk pork sausage
1 small onion, chopped
1 stalk celery, chopped
1/2 tsp sage
1 tbsp chopped parsley
salt and pepper (to taste)

Have the butcher saw across the rib bones at the base of the backbone, separating ribs from backbone. Make 8-10 deep slits about 3-4-inches long on fat side of roast to serve as pockets for stuffing. Season with salt.

Preheat oven to 350 degrees F.

TO MAKE THE SAUSAGE-APPLE DRESSING:
Soak bread in milk. Combine apple, raisins, and water in a small saucepan. Cover and simmer until soft. Saute sausage until brown; add onion and celery, and cook until tender. Combine all ingredients, mixing well.

Stuff pockets in roast with Sausage-Apple Dressing.

Bake at 350 degrees F about 3 1/2 hours. For easy carving, remove backbone and allow roast to stand 15-20 minutes.

Servings: 8
Source: Magazine Clipping