Apple Stuffing For Pork Tenderloin Recipe

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Apple Stuffing for pork tenderloin

Lori Buckner Martin

By
@Rudyisthe1

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.


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Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Breads