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 vote5
1 pkgwhite bread, stale
2celery stalks, diced
1/2medium onion, diced
2granny smith apples, peeled, cored, and diced
1 tspchopped fresh rosemary
1/2 - 1 tspchopped sage leaves
·salt and pepper, to taste
1 - 1 1/2 c100% apple juice
How to Make Apple Stuffing for pork tenderloin
- 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.