Pork Tenderloin Apple Stuffing Recipe
Pork tenderloin sliced halfway through leaving 1 inch thickness
2 McIntosh or granny smith apples
2 teaspoons brown sugar
1 package of chicken flavored stuffing mix or make your own
1 can cream of chicken soup
Italian flavored bread crumbs
fresh rosemary sprigs
salt, pepper to taste
3 or 4 whole garlic cloves
1/2 cup white zinfandel wine
Mix stuffing according to package instructions. Peel and dice apples into small pieces.
Pound the pork tenderloin down with a mallet and spread the stuffing mix, then apple slices on top. Sprinkle with brown sugar. Roll up, tie with string or use toothpicks. Seam side down add to a deep baking pan (I line mine with parchment paper).
Pour the soup mix over the top. Sprinkle with bread crumbs. Add all herbs over the top including fresh rosemary and garlic cloves. Pour the wine on the bottom of the pan not touching the pork.
Cover with foil loosely. Bake on low heat 335 degrees for around 2 hours or until the pork is cooked and meat is white inside.
Serve with mom's roasted potatoes.
Good luck Devin you will do well no matter where you are!
How fast time goes by. All the nieces, nephews all together once. Everyone is grown now and lives far away except my two sons.
My brother #John Colenzo and #Vickie Colenzo son #Devin Colenzo. It is a bittersweet day for us when our kids move away as I am sure many readers understand the mixed emotions.
Onward and upward! How fast time goes by.