Fuzzy Navel Pork
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- pork tenderloin ( pounds will depend upon how many people you are serving)
- 1 box
- cornbread stuffing mix
- 1 can(s)
- mandarin oranges
- sage (start with a teaspoon, you can always add more if you like)
- 1/2 c
- each raisins and chopped almonds
- 1 or 2
- "fuzzy navels" (1 part amaretto and 2 parts orange juice)
- chopped onion
- 2 stalks
- celery, chopped
- handful of chopped fresh parsley
- 2 Tbsp
- butter or olive oil (i have even used both at times)
- 1/2 to 1 c
- broth or heated milk just to misten your stuffing
1At the market ask your butcher to butterfly cut your pork or if you are inclined, you can do it at home yourself.
Preheat your oven to 350 degrees
Season your pork however you like.
2Saute in a skillet your onion and celery in the butter. You want them nice and soft.
In a large mixing bowl pour in your stuffing mix and add the cooked vegetables. Add in your raisins, oranges, nuts and sage. Moisten it with the broth or warm milk. (My grandmother always poured milk in the skillet she did the onions in along with a full stick of butter to melt, then she poured that over her stuffing. Feel free to do this if you wish, and let me say it is very good!!!)
3Open up the butterfly portion of the pork and spoon in the stuffing. Tie it with butchers twine (and the butcher will be nice enough to give this to you if you ask) I usually tie it in 4 spots, ends and two in the middle to keep the meat bound and your stuffing in there.
4Place your pork in a baking dish and mix the fuzzy navel. Pour it over the meat and bake until done (depends again on the sixe of your meat) I keep an second fuzzy navel to periodically baste the meat (or just to drink if the meat is not in need of basting)
5This is just a side note, I have also used ( in place of the cornbread stuffing mix left over cornbread and or corn muffins and made myown cornbread crumbs which works well too. Also, you can use any bread for stuffing you like)