APPLE GLAZED PORK LOIN ROAST WITH PINEAPPLE STUFFING (SUNDAY)

FOR THE STUFFING 1/2 cup butter, at room

temperature 1/3 cup sugar 4 eggs 1 (20-ounce) can crushed

pineapple with juice 12 slices dense white bread,

cut into 1-inch pieces FOR THE ROAST 3- to 4-pound top loin pork

roast 1 tablespoon dried basil Coarse salt and pepper to

taste FOR THE APPLE GLAZE 1 cup apple juice 1/4 cup brown sugar 1/4 cup less-sodium soy sauce 1/4 cup less-sodium

Worcestershire sauce

Preheat oven to 350 degrees. For the stuffing: In a large mixing bowl, cream butter and sugar with an electric mixer about 30 seconds to 1 minute or until fluffy. Add eggs, one at a time, beating until incorporated before adding the next egg. Add pineapple with juice and bread pieces and stir until evenly coated with egg mixture. Pour into a 9-by-13-inch baking dish coated with cooking spray. Bake 50 minutes to 1 hour or until browned on top; cool 10 minutes before serving.

Meanwhile, rub pork roast with basil, salt and pepper. Place roast fat-side up in a roasting pan. In a bowl, add apple juice, brown sugar, soy sauce and Worcestershire sauce. Mix well. Using a basting brush, baste roast with apple glaze. Place roast in oven and cook 20 minutes per pound or until pork has reached an internal temperature of 145 degrees. Let stand 5 minutes. Slice pork and serve alongside stuffing. Serves 12-15 (3 ounces of meat).

Per serving (stuffing): 223 calories (percent calories from fat, 42), 4 grams protein, 27 grams carbohydrate, 1 gram fiber, 10 grams fat (5.4 grams saturated fat), 82 milligrams cholesterol, 274 milligrams sodium. Per serving (pork roast with glaze): 200 calories (percent calories from fat, 26), 25 grams protein, 11 grams carbohydrate, no fiber, 6 grams fat (1.7 grams saturated fat), 71 milligrams cholesterol, 228 milligrams sodium.