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1
Preheat oven to 450u00b0.
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2
Heat a nonstick skillet coated with cooking spray over medium heat. Add onion, celery, and 1/8 teaspoon pepper; cover and cook 10 minutes or until tender, stirring occasionally.
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3
Add diced apple; cook 1 minute, stirring constantly. Place apple mixture in a large bowl, and cool slightly.
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4
Stir in the stuffing mix, 1/3 cup juice, 1/2 teaspoon sage, and egg; set aside.
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5
Starting off-center, slice pork lengthwise, cutting to, but not through, other side. Open butterflied portions, laying pork flat.
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6
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.
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7
Place plastic wrap over pork; pound to 1-inch thickness using a meat mallet or rolling pin. Sprinkle with 1/2 teaspoon salt.
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8
Spread stuffing over pork, leaving a 1/2-inch margin around outside edges. Roll up pork, jelly-roll fashion, starting with a long side. Secure at 2-inch intervals with twine.
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9
Combine 1 teaspoon pepper, 1 teaspoon sage, and 1 teaspoon salt; rub over pork.
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10
Arrange apple wedges in a single layer in bottom of a broiler pan coated with cooking spray; place pork on apples. Bake at 450u00b0 for 20 minutes.
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11
Reduce oven temperature to 325u00b0 (do not remove the pork from oven). Bake an additional 1 hour and 15 minutes or until a thermometer registers 155u00b0. Remove pork from pan; cover and let stand 10 minutes. Discard apple wedges.
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12
Combine 1 cup juice, cornstarch, and broth in a small saucepan; stir with a whisk. Bring broth mixture to boil.
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13
Reduce heat, and simmer 5 minutes. Stir in 1/8 teaspoon black pepper. Cut pork into 1/2-inch- thick slices, and serve with sauce.
