Stuffed Pork Loin with Apple-Mint Chutney

2-3 T. butter
1 medium onion, minced
2 ribs celery, diced
2 carrots, peeled and diced
1 C. fresh bread crumbs
1 tsp. dried thyme
1 tsp. salt
1/2 tsp. black pepper
2-3 T. half and half
salt and pepper to taste
sprigs of fresh rosemary, thyme,or sage

1. Lay pork loin skin side down, on wood surface. Flatten with meat pounder,
if necessary.

2. In Medium skillet, heat butter. Saute onion, celery and carrots until
soft, about 3 minutes. Remove from heat and stir in breadcrumbs, thyme, salt
and pepper, and half and half. Mix well.

3. Spread filling evenly on pork loin. Roll up jelly roll style from wide end.
Tie at 2″ intervals with kitchen string. Place in baking pan and season with
salt and pepper. Stick sprigs of herbs under string around pork. Bake at 350
degrees for 1 hour. Remove from oven, allow to rest 10 minutes before slicing.

While roast is cooking, make the

2 T. butter
4 granny smith apples, peeled, cored and diced
1 small onion, diced
2 T. brown sugar
1/2 tsp. nutmeg
Juice and zest of 1 lemon
1 cup fresh mint leaves, chopped

Combine all ingredients in a covered saute pan and cook for 8-10 minutes or
until apples are tender. Serve warm along side of pork roast.

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