Apple Stuffing for pork tenderloin
Lori Buckner Martin
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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- 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
1Allow 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.
2In a saute pan, melt butter and cook celery, onions, and apple until just soft.
3Toss 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.