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Pork Tenderloin with Apple Stuffing and Cider Gravy

This stuffing recipe is a twist on my Grandma Maggie’s amazing recipe. If you want to save some time, get a bag of stuffing cubes (Pepperidge Farms).  I chose to go the hard route tonight and cubed the bread myself (not to mention put a few new dings in my fingers with my ridiculously sharp bread knife).  Also, the stuffing probably feeds more like 8-10.

Serves 6

  • 2 (1 lb. each) pork tenderloins
  • salt and freshly ground black pepper
  • 1/4 cup plus 2 tablespoons olive oil
  • 1 lb. loaf Italian bread, cut into 1/2″ cubes or 16 oz. bag of stuffing cubes
  • 4 tablespoons butter
  • 1/2 white onion, chopped
  • 3 ribs celery, chopped
  • 1/2 cup parsley, chopped
  • 1 large apple, cubed
  • 3 1/4 cups chicken stock
  • 1 1/2 tablespoons sage
  • 1 1/2 tablespoons thyme
  • 1 1/2 cups apple cider
  • 1 teaspoon cornstarch, whisked in a couple tablespoons of water with a fork


1.)  Preheat oven to 350.  In a large bowl, toss together bread cubes, 1/4 cup olive oil, salt, pepper, 1/2 tablespoon thyme, and 1/2 tablespoon sage.  Turn out onto cookie sheet and bake for 15-17 mins. until lightly browned.  Let cool. 

Fresh bread cubes tossed with olive oil and spices.

2.)  Raise oven heat to 400.  In a large saute pan over medium heat, melt 3 tablespoons butter.  Add celery and onions and saute for 5 mins.  Add remaining thyme and sage and let cook for one more minute.  Remove from heat and pour into large mixing bowl.  Add toasted cubes to mixing bowl, 3 cups chicken broth and season with salt and pepper.  Stir well to combine and pour stuffing mixture into large (13×9) baking dish.  Bake stuffing for 50 minutes until browned.

Popping the stuffing in the oven to brown.

3.)  Season both sides of the tenderloins with salt and pepper.  In a large saute pan, heat 2 tablespoons olive oil over medium-high heat.  When the pan is hot, add tenderloins and sear the first side for 3 minutes until well browned.  Turn over and sear the other side for another 1-2 minutes. Remove tenderloins to a baking sheet and cook in the oven for 35-40 minutes or until a meat thermometer reads 145-150 degrees.

Seared tenderloins ready for the oven.

4.)  In a medium saucepan over medium heat, pour in apple cider.  Let come to a boil and continue boiling for 10 minutes until reduced by half.  Pour in remaining 1/4 cup chicken broth and continue to cook another minute.  Whisk in 1 tablespoon butter, then cornstarch paste.  Whisk gravy until nicely thickened.

5.)  Spoon stuffing onto serving plates, slice tenderloins into 1 1/2″ thick rounds and place 2 rounds on top of stuffing.  Spoon cider gravy over top of plates and garnish with fresh parsley.