Pecan-Cornbread-Stuffed Pork With Apple-Bourbon Gravy

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Oxmoor House


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1 cup corn bread stuffing mix (such as Pepperidge Farm)

3 tablespoons bourbon, divided

2 tablespoons maple syrup, divided

1/2 cup finely chopped Vidalia or other sweet onion

1/2 cup finely chopped peeled Granny Smith apple

3 tablespoons chopped pecans

1 1/2 tablespoons water

1/4 teaspoon rubbed sage

1/8 teaspoon dried thyme

1/8 teaspoon pepper

1 (2-pound) lean rolled boned pork loin roast

1/4 teaspoon salt

Cooking spray

4 (1/4-inch-thick) slices Vidalia or other sweet onion

4 (1/4-inch-thick) rings Granny Smith apple

1 cup unsweetened apple juice

1/8 teaspoon salt

3 tablespoons all-purpose flour

1/4 cup water

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