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.
- 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
How to Make Apple Stuffing for pork tenderloin
- 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.