Apple Stuffing For Pork Tenderloin Recipe

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Apple Stuffing for pork tenderloin

Lori Buckner Martin


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.

pinch tips: How to Knead Dough


1 pkg
white bread, stale
celery stalks, diced
medium onion, diced
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
1 - 1 1/2 c
100% apple juice

Directions Step-By-Step

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.
In a saute pan, melt butter and cook celery, onions, and apple until just soft.
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