Pork And Apples With Stuffing
|Pork tenderloin slices||12|
|Canned sliced apples||40 Ounce, drained (2 Cans, 20 Ounce Each, Pie Sliced Ones)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Instant beef bouillon granules||2 Teaspoon|
|Boiling water||2 Cup (32 tbs)|
|Herb 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|
Advance preparation: Pound tenderloin slices; trim off fat.
In large skillet cook trimmings till 2 tablespoons drippings accumulate; discard trimmings.
In skillet brown the meat well on both sides.
Sprinkle meat with a little salt and pepper.
Divide meat between two 12x7 1/2x2-inch baking dishes.
Combine apples and brown sugar.
Spoon over meat.
Dissolve bouillon granules in boiling water.
Combine stuffing mix, celery, melted butter, instant onion, salt, and sage; toss with bouillon till moistened.
Press stuffing mixture into 1/2-cup measure; unmold one atop each pork slice.
Seal; label; freeze up to 2 months.
Before serving: Bake frozen casserole, covered, at 400° till pork is done, about 1 1/4 hours.