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Pork And Apples With Stuffing

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Ingredients
  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
  Salt 1 Teaspoon
  Ground sage 1⁄2 Teaspoon
Directions

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.
Cover tightly.
Seal; label; freeze up to 2 months.
Before serving: Bake frozen casserole, covered, at 400° till pork is done, about 1 1/4 hours.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pork
Interest: 
Healthy

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