Apple and Cornbread Stuffed Pork Loin

Heat oven to 450 degrees F.

Heat nonstick skillet coated with cooking spray over medium heat. Add finely chopped onion, finely chopped celery and 1/8 teaspoon freshly ground pepper; cover and cook 10 minutes or until tender, stirring occasionally. Add 1/2 cup apple (peeled and diced); cook 1 minute, stirring constantly.

Place apple mixture in large bowl, and cool slightly. Stir in stuffing mix, 1/3 cup juice, 1/2 teaspoon sage, and egg (lightly beaten); set aside.

Starting off-center, slice trimmed pork lengthwise, cutting to, but not through, other side. Open butterflied portions, laying pork flat. Turning knife blade parallel to surface of cutting board, slice larger portion of pork in half horizontally, cutting to, but not through, other side; open flat.

Place plastic wrap over pork; pound to 1-inch thickness, using meat mallet or rolling pin. Sprinkle with 1/2 teaspoon salt. Spread stuffing over pork, leaving 1/2-inch margin around outside edges. Roll up pork, jellyroll-fashion, starting with long side. Secure at 2-inch intervals with twine.

Combine 1 teaspoon pepper, 1 teaspoon sage, and 1 teaspoon salt; rub over pork. Arrange 3 apples (peeled, cored and cut into 1-inch wedges) in single layer in bottom of broiler pan coated with cooking spray; place pork on apples.

Bake at 450 degrees F for 20 minutes. Reduce oven temperature to 325 degrees F (do not remove pork from oven). Bake additional 1 hour and 15 minutes or until meat thermometer registers 155 degrees F. Remove pork from pan; cover and let stand 10 minutes. Discard apple wedges.

In small saucepan, combine 1 cup juice, cornstarch, and broth; stir with whisk. Bring broth mixture to boil. Reduce heat and simmer 5 minutes. Stir in 1/8 teaspoon freshly ground black pepper. Cut pork into 1/2-inch- thick slices; serve with sauce.