Pork And Apples With Stuffing
|Pork tenderloin||3 Pound|
|Cooking oil||2 Tablespoon|
|Canned pie sliced apples||40 Ounce, drained (2 Cans, 20 Ounce Each)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Herb seasoned stuffing mix||6 Cup (96 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Instant minced onion||3 Tablespoon|
|Ground sage||1⁄2 Teaspoon|
|Beef broth||2 Cup (32 tbs)|
Have your meatman cut the pork tenderloin into 12 slices and flatten each slice.
Sprinkle meat slices with a little salt and pepper.
In a skillet brown meat well on both sides in hot cooking oil.
Divide the pork tenderloin slices between two 12 x 7 1/2 x 2 inch baking dishes.
Combine apples and brown sugar.
Spoon over tenderloin slices.
Combine stuffing mix, celery, melted butter or margarine, onion, salt, and sage; toss with beef broth till moistened.
Press stuffing into 1/2 cup measure; unmold a stuffing mound onto each tenderloin slice.
Bake, uncovered, at 375° till pork is done, about 1 hour.
Garnish with parsley and poached fresh apple slices, if desired.