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1 cup chopped Onions
1 1/2 cups chopped Celery
1/2 cup Butter
3 cups cored and chopped Tart Apples
1/2 teaspoon ground Allspice
1/4 teaspoon ground Cardamom
5 cups dry Bread cubes
1/2 cup Raisins
1 (3-4 lb) single boneless Pork Loin roast
1 dash Garlic Powder
1 dash Salt and Pepper
RASPBERRY SAUCE
2 cups fresh Raspberries
1/2 cup Apricot Nectar
1/2 cup Red Currant Jelly
2 Tablespoons Brandy
1 Tablespoon Honey
4 teaspoons Cornstarch
1 Tablespoon Water
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In large skillet, cook onion and celery in butter until tender. Add apples, allspice and cardamon; cook, uncovered for 5 minutes, stirring occasionally. In large bowl, combine apple mixture with bread and raisins; toss gently until bread is coated. Preheat oven to 325*. Trim excess fat from meat, split lengthwise almost through. Spoon about half of the sutffing over the meat; fold and tie with string to secure. Place remaining stuffin in 1 quart baking dish. Place meat on rack in a 17x12" roasting pan. Sprinkle with garlic powder, pepper and salt. Insert meat thermometer. Roast meat, uncovered, 60-70 minutes or until thermometer registers 160-170*. Cover and heat remaining stuffing during the last 40 minutes of roasting. To serve, slice pork, serve with additional stuffing and raspberry sauce. To prepare RASPBERRY SAUCE:- In medium saucepan, combine raspberries, nectar, jelly, brandy and honey.(if choosing not to use brandy, you can use apple juice). Over low heat, stirring frequently, cook until mixture boils. Strain to remove seeds; return mixture to saucepan. In small bowl, combine cornstarch and water; add to raspberry mixture. Makes about 1 3/4 cup sauce.
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