- 3 to 4 pound New York (top loin) pork roast
- 1 tablespoon dried basil
- Salt and pepper , to taste
- 1 cup apple juice
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1 bag cornbread stuffing mix
- 1 can crushed pineapple
- 1/4 cup evaporated skim milk
- 2 eggs
- 1/4 cup butter, melted
- 1/2 cup sugar
For The Apple Glaze
For The Stuffing
Preheat your oven to 400 degrees F.
Rub pork roast with basil and salt and pepper. Place roast fat side up in a roasting pan.
In a bowl add apple juice, brown sugar, soy, and Worcestershire sauce together. Mix well.
Using a basting brush, baste roast with apple-glaze.
Place roast in oven and cook until pork has reached an internal temperature between 145 degrees F. (medium rare) to 160 degrees F. (medium), using a meat thermometer to check the temperature, about 40 minutes.
While roast is baking, make the stuffing:In a bowl, add corn bread stuffing, pineapples, evaporated milk, sugar, eggs and butter. Mix well together.
Place your stuffing inside a baking dish, cover with foil then bake for 35-40 minutes at 400 degrees F.
After pork is removed from oven, let it rest for at least 10 minutes. Slice pork and serve alongside stuffing.
5 to 6 servings
Recipe courtesy of Michele, Sunshine and Flip Flops