You are here

Pork And Apples With Stuffing's picture
  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
  Salt 1 Teaspoon
  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.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.5 (19 votes)