- January 18, 2009 at 8:42 pm #269656
3 pounds pork tenderloin
2 T. cooking oil
2 20 oz. cans pie-sliced apples, drained
1/2 cup packed brown sugar
6 cups herb-seasoned stuffing mix
1/2 cup chopped celery
1/4 cup butter or margarine, melted
3 T. instant minced onion
1 tsp. salt
1/2 tsp. ground sage
2 cups beef broth
Have your butcher cut the pork tenderloin into 12 slices and flatten each slice, or do it yourself at home if you prefer. 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 12×7 1/2×2-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 degrees till pork is done, about 1 hour. Garnish with parsley and poached fresh apple slices, if desired. Makes 2 casseroles, 6 servings each.
Omit baking casseroles; wrap securely, label and freeze. Bake frozen casseroles, covered, at 400 degrees till pork is done, about 1 1/4 hours.
- January 18, 2009 at 10:28 pm #410659
Sounds great!! Can fresh apples be used in place of the canned?
- January 18, 2009 at 11:01 pm #410674
I don’t see why not. I cook down fresh apples with spices and sugar in my microwave to get them tender. I have done this several times to make apple pies.
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