Remove plastic; spread apple mixture over meat. Sprinkle generously with salt and pepper. Let stand for 5 minutes. Make a lengthwise slit down the center of the roast to within 1/2 in. I love pork and I am sure this recipe of Apple and Mushroom Stuffed Roasted Pork Tenderloin is going to win your heart in no time. Excellent! By using The Spruce Eats, you accept our, Roast Pork Loin With Sweet Potatoes and Apples, Grilled Sausage-and-Provolone Stuffed Pork Tenderloin, Pork Tenderloin Medallions With Dijon Mushroom Sauce, Crock Pot Pork Tenderloin With Apples Recipe. I think I may be addicted to stuffing now! Skewer shut. Remove plastic wrap; fill with stuffing mixture. I did substitute dried cranberries for the raisins for a more "autumn-y" taste, but that's the only change I made. Flatten to 1/2-in. Bake at 425° for 25-30 minutes or until a thermometer reads 160°. thickness. Add the reserved wine to the skillet and cook over high heat, scraping up any browned bits, until syrupy, about 2 minutes. Definetely a make again. Open roast so it lies flat; cover with plastic wrap. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Also, I brushed the tenderloin with butter and rubbed it with salt and pepper before baking which gave it a nice golden brown top and brought out the flavour of the tenderloin. thickness. To lighten my mom's recipe up a bit, I reduced the amount of croutons called for and used the fat-free variety. Contest-Winning Pork Chops with Apple Stuffing, How to Use Cookie Cutters to Make Cutout Cookies, Do Not Sell My Personal Information – CA Residents, 6 tablespoons reduced-sodium chicken broth, divided. This was good and easy to make, but I found the stuffing to be a little bit on the flavourless side. In a small saucepan, bring 4 tablespoons broth to a boil. Home Recipes Ingredients Fruits Apples. Folks will think you're a gourmet chef! Add the stock and cook until reduced by half, about 5 minutes. Get it free when you sign up for our newsletter. baking dish. ), The Spruce Eats uses cookies to provide you with a great user experience. Close tenderloins; tie with kitchen string and secure ends with toothpicks. We improvised with toothpicks since we didn't have the kitchen string. Everyone in our house enjoyed it. Add the garlic, salt and pepper; cook 1 minute longer. Splendid flavor combination and I did not have to learn any new cooking technique to pull off this dish. I would make it again, but I would add some spices to the stuffing to give it more flavour (possibly Sage). I topped the Pork with a couple of slices of bacon just for a bit of flavor and to keep it moist. Pour 3/4 cup sauce over tenderloins. Stir in chopped apple and onion and stuffing mix. Home Recipes Ingredients Fruits Apples. Bring to a boil; cook and stir for 2 minutes or until thickened. Heat 1/3 cup apple juice with butter and sage. Pour the remaining 1 cup of apple juice over the meat then lay bacon across the top. In a small skillet, saute apple and onion in oil until tender. Apple and mushroom stuffed roasted pork tenderloin is a recipe that makes a great alternative for the usual ham around the holidays. Granted, it was no "30 Minute Meal", but not hard. I also rubbed the tenderloin with pork rub to give it some extra flavor. This impressive entree is oven-ready in just 20 minutes. This fancy enough for the holidays and melt in your mouth good. 2 whole pork tenderloins, 1 1/2 to 2 pounds total. Remove from the heat; add raisins. Flatten to 3/4-in. —Sandra Harrison of Viera, Florida, Apple-Stuffed Pork Tenderloin Recipe photo by Taste of Home. Pork tenderloin is stuffed with bread crumb apple mixture, baked with apple juice, and topped with bacon. Open tenderloins so they lie flat; cover with plastic wrap. Place on a rack in a shallow baking pan coated with cooking spray. Place in an ungreased 13x9-in. this is the first thing that I have ever stuffed and it turned out great. Bake, uncovered, at 425° for 15 minutes. of bottom. Pressure-Cooker Turkey with Berry Compote, Pressure-Cooker Pork with Apples and Dried Plums, How to Use Cookie Cutters to Make Cutout Cookies, Do Not Sell My Personal Information – CA Residents. With this cookbook, you’re never more than a few steps away from a down home dinner. Close roast; tie at 2-in. Taste of Home is America's #1 cooking magazine. We really liked this! Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. Flatten. Roast uncovered at 350 F for 1 1/2 hours, or until cooked through. Taste of Home is America's #1 cooking magazine. Serve with remaining sauce. Let stand for 10 minutes before slicing. Looks elegant as well on the platter and good enough for company! Combine cornstarch and water until smooth; gradually stir into juice mixture. Our first time stuffing anything also. Cut each tenderloin lengthwise, but not all the way through. Garnish with extra sliced apple and fresh parsley for a special dish when unexpected guests drop in. Bring to a boil; cook for 5 minutes, stirring occasionally. of bottom. Will definitely make this one again! In a nonstick skillet coated with cooking spray; saute the apple, celery and onion for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Bake 10-15 minutes longer or until a thermometer reads 160°. My mother used to make this apple stuffed pork loin. Place pork in a shallow baking pan. Meanwhile, in a small saucepan, combine the juices and mustard. Remove from the heat. Turned out great! I'm not a big fan of pork, but this was BEYOND yummy!! Spread stuffing mixture over one flattened pork tenderloin, then put the other flattened pork tenderloin on top. Let stand for 5 minutes before slicing. —Suzanne Earl, Spring, Texas, Apple-Stuffed Pork Tenderloins Recipe photo by Taste of Home. Stir in parsley. intervals with kitchen string and secure ends with toothpicks. Make a lengthwise slit down the center of each tenderloin to within 1/2 in. It was a lot more simple to make than you'd think! Remove from the heat; stir in the broth mixture, croutons, nuts, pepper and the remaining broth.

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