As dramatic as a crown roast of pork may be, a boneless pork loin roast is just more practical today. It's leaner,easier to find, and simplier to prepare. We've substituted lean ham for the pork sausage and added a piquant glaze and more spices reflective of today's hunger for bigger, bolder flavors.
Cooking Light NOVEMBER 2000
Preheat oven to 400°.
To prepare the stuffing, arrange bread cubes in a single layer on a jelly-roll pan. Bake at 400° for 6 minutes or until toasted; set aside. Melt butter in a large nonstick skillet over medium-high heat. Add ham; sauté 4 minutes or until lightly browned. Add onion and next 5 ingredients (onion through garlic); cook over medium-high heat 5 minutes or until tender. Add apple, salt, and 1/4 teaspoon pepper; cook 2 minutes. Add bread cubes and apple juice to stuffing mixture, stir gently. Set aside.
To prepare roast, trim fat from pork. Combine garlic powder and next 6 ingredients (garlic powder through 1/4 teaspoon pepper) in a small bowl; rub evenly over pork. Place pork on a broiler pan coated with cooking spray; insert meat thermometer into thickest portion of pork. Bake at 400° for 30 minutes. Combine the jelly, ginger, and lemon rind in a small bowl. Brush jelly mixture over roast. Spoon the stuffing onto the broiler pan around pork. Cover with foil, and bake at 400° for 15 minutes; uncover and bake an additional 15 minutes or until thermometer reaches 155°, basting pork occasionally with jelly mixture. Cover and let stand 10 minutes before slicing.
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