Recipe from Ashley Broussard from Lake Charles, La.
5-6 slices of white bread cut into cubes (stale if possible)
1/2 chopped onion
3 ribs celery diced
2 tbsp butter or margerine
1/2 cup raisins
1/2 cup green apple peeled and diced salt and pepper to taste
1 1/4 cup water (1 cup for gravy 1/4 cup for stuffing)
2 tsp cornstarch
1 chicken boullion cube (cornstarch, boullion and water is a slurry)
Soak raisins in water to plump, about 15 minutes. Wilt onion and celery in butter, just until clear. Combine all ingredints in bowl. Moisten with water, just to hold together, but not wet. Cut a slit in pork loin, lenghtwise. If loin is too long for the knife, cut from end to end tomeet in the middle. Stuff with the bread mixture. Sear loin in hot pan just till golden. Place pan with loin in oven at 375 for 10 minutes per pound. Remove loin from pan and let the meat rest for 15-20 minutes prior to slicing. Return the pan to the burner and heat to make gravy. Mix boullion cube and cornstarch in a jar with 1 cup water. Once drippings are heated, add slurry to deglaze the pan. Stir gravy untill desired thickness. Strain gravy,slice loin and drizzle gravy on top.
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