INGREDIENTS:2 Tbsp. vegetable oil
1 ½ sweet onions, chopped
2 cloves garlic, minced
1 cup apple, diced
1 cup prunes, pitted, diced
½ cup dry bread crumbs
1 cup Wisconsin Muenster cheese, shredded
½ cup walnuts, chopped, toasted
2 Tbsp. fresh sage, chopped (or 1 Tbsp. dried)
to taste, salt and pepper
3 lbs. boneless pork loin, split DIRECTIONS:In a skillet over medium-high heat, heat oil. Add onions; cook 2 minutes stirring constantly. Add garlic, cook 1 minute, stirring constantly. Remove from heat; cool completely. In a large bowl, combine onion mixture, apple, prunes, bread crumbs, cheese, walnuts, sage, salt and pepper; mix well. Cover; refrigerate until chilled.
To stuff pork, lay loin out flat; spread stuffing over surface of meat. Roll up loin, jelly-roll style, enclosing stuffing. Tie securely with string, place in roasting pan. Roast, uncovered, at 400°F for 15 minutes. Reduce oven to 325°F; add ¼ cup water to bottom of roasting pan. Cover, then roast 1 ½-2 hours until pork is thoroughly cooked and tender. Remove from oven; let stand, covered, for 15 minutes before slicing. SERVINGS:8-10 servings From: PHOTO CREDIT:Photo Credit: WISCONSIN MILK MARKETING BOARD