Instructions: Apple- Walnut Coulis:
In a large saucepan, melt the butter and cook the apples on medium heat until tender. Add the sugar, stirring constantly, to avoid scorching. Stir in the sherry. Add the raisins and walnuts and mix together until well combined.

Makes 3 1/2 to 4 cups.

Loin:
Preheat oven to 275 F. Wash the pork loin in cool water and pat dry. Stuff the pork with 1/2 cup of the Apple- Walnut Coulis in the split. Tie the loin back together and rub with the oil. Sprinkle with the salt and black pepper.

Place the loin on a wire rack in a large baking pan and roast for 50 to 60 minutes. (Insert a meat thermometer and check to be sure 160 F. has been reached before removing the roasted loin.) Remove from oven and let stand for 15 minutes.

Meanwhile, deglaze the bottom of the pan with the water and reduce. Stir in the sherry and raisins and reduce until slightly thickened.

Divide the sauce among the serving plates. Slice the pork and fan out the slices over the sauce. Divide the remaining coulis and place beside the pork. Serve immediately.

YIELD: 4 TO 6 SERVINGS

ADAMS EDGEWORTH INN

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