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.
- 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.
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.
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.
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.