1/2 c butter or margarine — divided
3 c cubed red potatoes — 1 inch pieces
1 lb boneless pork loin — cut in 1 in cubes
1/2 tsp dried rosemary — crushed
1/2 tsp rubbed sage
1/2 tsp salt
1 clove garlic — minced
2 c crushed herb-seasoned stuffing
1 c celery — sliced
1 c chopped onion
1/2 c apple juice
3 med tomatoes — chopped
1/4 c minced fresh parsley
In a large skillet, melt 1/4 cup butter. Add potatoes; cook over medium heat, stirring occasionally, until lightly browned. Add pork, rosemary, sage, salt, pepper and garlic. Cook and stir until pork is browned, about 12 minutes. Add stuffing, celery, onion, apple juice and remaining butter; stir well. Cover and cook for 7 minutes or until heated through. Stir in tomatoes and parsley. Remove from the heat; cover and let stand for 2 minutes.