Pork Tenderloin Apple Stuffing
This pork tenderloin with apple stuffing is a slow cooked to perfection pork roast with an apple stuffing. This was better than I ever imagined. Easy and I felt this was a gourmet meal I was proud to serve to my family and friends! This was the perfect meal for my nephews going away party celebration.
I wanted to make something special for my nephew's graduation and move to a new state for her job. This pork tenderloin stuffed was perfect for the celebration. It was easy to make and very impressive but most of all, tender, juicy and full of flavor. I will make this again soon, everyone loved it!
I make it all homemade, however I added the either or clause here. I made homemade cream of chicken soup or you can use the canned kind. I put that recipe in the bottom of the recipe if you want to make it. Also I make my own stuffing you can find here. I just leave out the fruits.
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. We are very happy for him that he has a bright future ahead and celebrating his new job and moving onward and upward!
How fast time goes by. Congratulations Devin, we will all miss you!
1 teaspoon finely chopped onion
1 clove garlic, finely chopped
1/2 cup milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon chopped fresh parsley
1/8 teaspoon lemon pepper seasoning
1 pinch ground allspice
1 pinch ground paprika
1 cup milk
3/4 cup all-purpose flour
Directions
Place 1 tablespoon of chicken stock in a saucepan over medium-low heat, and cook and stir the onion and garlic in the broth until they are softened, about 3 minutes. Pour in the rest of the broth and 1/2 cup of milk, and whisk in the salt, black pepper, parsley, lemon pepper seasoning, allspice, and paprika. Bring the mixture to a boil, reduce heat, and allow to simmer for 1 to 2 minutes.
Whisk together the remaining milk and the flour until smooth, and whisk the milk mixture into the hot stock mixture. Keep whisking continuously to avoid lumps until the soup comes almost to a boil and thickens.
I wanted to make something special for my nephew's graduation and move to a new state for her job. This pork tenderloin stuffed was perfect for the celebration. It was easy to make and very impressive but most of all, tender, juicy and full of flavor. I will make this again soon, everyone loved it!
I make it all homemade, however I added the either or clause here. I made homemade cream of chicken soup or you can use the canned kind. I put that recipe in the bottom of the recipe if you want to make it. Also I make my own stuffing you can find here. I just leave out the fruits.
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. We are very happy for him that he has a bright future ahead and celebrating his new job and moving onward and upward!
How fast time goes by. Congratulations Devin, we will all miss you!
Pork Tenderloin Apple Stuffing
instructions:
Pork Tenderloin Apple Stuffing
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 recipe of cream of chicken soup or use 1 can cream of chicken soup not diluted ( the pork will have enough juice)
Italian flavored bread crumbs
granulated garlic
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. Place seam side down on parchment paper in a deep baking pan
Sprinkle with brown sugar. Roll up, tie with string or use toothpicks. Place seam side down on parchment paper in a deep baking pan
Pour the soup undiluted over the top of the pork tenderloin.
Sprinkle with bread crumbs. Add all herbs over the top including fresh rosemary and garlic cloves. Pour the wine on the bottom around the pork not touching the top or the pork.
Sprinkle with bread crumbs. Add all herbs over the top including fresh rosemary and garlic cloves. Pour the wine on the bottom around the pork not touching the top or the pork.
Cover with foil loosely sprayed with oil spray. Bake on low heat 335 degrees for around 2 hours or less if it starts to look dry the pork is cooked when the meat is white inside. If you have to add any more liquid I would add white wine if it starts to dry out at all, it usually doesn't.\.
Serve with mom's roasted potatoes.
Cream of Chicken Soup:
1 1/2 cups chicken stock, divided1 teaspoon finely chopped onion
1 clove garlic, finely chopped
1/2 cup milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon chopped fresh parsley
1/8 teaspoon lemon pepper seasoning
1 pinch ground allspice
1 pinch ground paprika
1 cup milk
3/4 cup all-purpose flour
Directions
Place 1 tablespoon of chicken stock in a saucepan over medium-low heat, and cook and stir the onion and garlic in the broth until they are softened, about 3 minutes. Pour in the rest of the broth and 1/2 cup of milk, and whisk in the salt, black pepper, parsley, lemon pepper seasoning, allspice, and paprika. Bring the mixture to a boil, reduce heat, and allow to simmer for 1 to 2 minutes.
Whisk together the remaining milk and the flour until smooth, and whisk the milk mixture into the hot stock mixture. Keep whisking continuously to avoid lumps until the soup comes almost to a boil and thickens.
Created using The Recipes Generator
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