Pork And Apples With Stuffing Recipe
Ingredients
| Pork tenderloin | 3 Pound | |
| Cooking oil | 2 Tablespoon | |
| 2 20-ounce cans pie-sliced apples, drained | ||
| Packed brown sugar | 1/2 Cup (16 tbs) | |
| Herb | 6 Cup (16 tbs), seasoned | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Butter/Margarine | 1/4 Cup (16 tbs), melted | |
| Instant minced onion | 3 Tablespoon | |
| Salt | 1 Teaspoon | |
| Ground sage | 1/2 Teaspoon | |
| Beef broth | 2 Cup (16 tbs) | |
Directions
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.
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.
Chef
