• 3 to 4 pound New York (top loin) pork roast
  • 1 tablespoon dried basil
  • Salt and pepper , to taste

  • For The Apple Glaze

  • 1 cup apple juice
  • 1/4 cup brown sugar
  • 1/4 cup soy sauce
  • 1/4 cup Worcestershire sauce

  • For The Stuffing

  • 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
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