apple stuffing for pork tenderloin
(1 RATING)
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.
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prep time
1 Hr
cook time
method
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yield
Ingredients
- 1 package white bread, stale
- 2 - celery stalks, diced
- 1/2 - medium onion, diced
- 2 - granny smith apples, peeled, cored, and diced
- 1 teaspoon chopped fresh rosemary
- 1/2 - 1 teaspoons chopped sage leaves
- - salt and pepper, to taste
- 6-8 tablespoons butter
- 1 - 1 1/2 cups 100% apple juice
How To Make apple stuffing for pork tenderloin
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Step 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.
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Step 2In a saute pan, melt butter and cook celery, onions, and apple until just soft.
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Step 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.
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