Instructions: Saute green onions in a skillet coated with cooking spray until tender; remove from heat.

Stir in apple and next 5 ingredients; set aside.

Prepare pork loin for stuffing.

Spread apple mixture over flattened pork loin, leaving a 1/2 inch border; rll up pork loin, jellyroll fashion, starting with long side.

Tie rolled loin. Place on a rack coated with cooking spray; place rack in a shallow roasting pan. Coat loin with cooking spray; sprinkle with Italian seasoning and 1/4 teaspoon salt.

Bake covered, at 350 for 1 hour and 5 minutes or until a meat thermometer registers 160. Let stand 10 minutes before slicing.

Whisk cornstarch and next 3 ingredients in a small heavy saucepan. Bring mixture to a boil over medium heat, whisking constantly. Boil, whisking constantly, 1 minute. Serve with stuffed pork loin. Garnish, if desired.

Makes 6 servings.

Note: To prepare pork loin for stuffing, slice pork loin lengthwise down the center, cutting to, but not through the bottom. Starting from center cut, make a horizontal cut toward 1 side, stopping 1/2 inch from edge.

Repeat on opposite side. Unfold loin so that it is flat.

Flatten loin evenly to about a 12x8 inch rectangle using a meat mallet or rolling pin.

After stuffing and rolling, tie the loin at 2 inch intervals with heavy string or kitchen twine. Be sure to bake seam side down.

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