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apple stuffing for pork tenderloin

(1 rating)
Rudyisthe1 avatar
Recipe by
Lori Buckner Martin
@Rudyisthe1
Little Rock, AR

Use a good, dense, white bread for this, packaged or homemade. Some people may like more spices. I used fresh from my garden, but I'm sure dried would be fine. You could also use chicken broth to moisten the stuffing, or a combination of broth and juice, however, I liked the freshness of the apple juice only. Be sure to get pure juice, not a juice drink that has added sugar.

►
(1 rating)
prep time 1 Hr

Ingredients For apple stuffing for pork tenderloin

  • 1 pkg
    white bread, stale
  • 2
    celery stalks, diced
  • 1/2
    medium onion, diced
  • 2
    granny smith apples, peeled, cored, and diced
  • 1 tsp
    chopped fresh rosemary
  • 1/2 - 1 tsp
    chopped sage leaves
  • salt and pepper, to taste
  • 6-8 Tbsp
    butter
  • 1 - 1 1/2 c
    100% apple juice

How To Make apple stuffing for pork tenderloin

  • 1
    Allow bread to dry out for a day or two, then in a large bowl crumble or shred enough to make approximately 6 cups, by hand is best. I used about 2/3 of a loaf.
  • 2
    In a saute pan, melt butter and cook celery, onions, and apple until just soft.
  • 3
    Toss cooked vegetables in bowl with bread, season with salt and pepper, rosemary and sage. Toss to combine. Add apple juice to make a fairly moist consistency. Refrigerate until ready to use.
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