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Ingredients
- 3 Tbsp olive oil
- 1 cup cooked onion
- 2 cups fresh peeled apple cored and chopped
- 2 Tbsp fresh sage
- 2 slices white bread, cubed, crust removed
- 1 large egg, beaten
- 2 Tbsp salted butter
- 1 tsp table salt
- 1 tsp black pepper
- 1 cup canned chicken broth
- 1 1/4 pounds pork tenderloin
Details
Servings 6
Preparation time 10mins
Cooking time 115mins
Preparation
Step 1
Preheat oven to 375 degrees F. In a large skillet, heat the olive oil over medium-high heat. Add the onion, apples and sage. Saute until softened. Remove from the heat and gently stir in the bread, egg, butter, salt and pepper. Add the chicken broth gradually until everything is moistened. Let the stuffing mixture cool completely before putting it in the pork loin. Spoon the stuffing down the pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and fat side up. Lightly score the fat, in a diamond pattern, with a sharp knife. Tightly tie the pork roast up with butcher's twine, season it with more salt and pepper, and transfer to a roasting pan. Roast the pork in a preheated oven for about 90 minutes or until an instant-read thermometer registers 160 degrees F. Remove from the oven and let rest for 15 minutes before slicing. Garnish with apples and fresh herbs. To
PointsPlus = 7
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