Pork Tenderloin with Apple Stuffing
by Ron Posey
- Ingredients:
- 2 whole pork tenderloins, 1.5-2 pounds total
- salt & pepper
- 1/3 cup apple juice
- 1 Tablespoon butter
- 1 teaspoon dried leaf sage, crumbled
- 3/4 cup tart apple, peeled and chopped
- 1/2 cup onion, chopped
- 3/4 cup herb-seasoned stuffing crumbs
- 1 cup apple juice
- 4 slices bacon, cut in half
- Directions:
- Cut each tenderloin lengthwise, but not all the way through. Flatten. Sprinkle generously with salt and pepper.
- Heat 1/3 cup apple juice with butter and sage. Stir in chopped apple and onion and stuffing mix.
- Spread stuffing mixture over one flattened pork tenderloin then top with the other flattened pork tenderloin. Skewer shut.
- Place pork in a shallow baking pan. Pour 1 cup apple juice over the meat then lay bacon across top.
- Roast uncovered at 350° for 1 1/2 hours, or until cooked through. Remove skewers.
- Serves 6 to 8.
- Notes:
- This is the recipe that we slightly modified for Apple Pork Tenderloin. To make it easier to serve "buffet-style" we baked the stuffing with the pork, but not actually in the pork - then sliced and stacked. Tenderloin could be stuffed with the apple mix.