Cornbread, apple & cranberry stuffed pork loin

• Gluten free

• Meat

  • 1 lb Pork tenderloin

• Produce

  • 2 Celery, ribs
  • 1 Granny smith apple, small
  • 1/2 Onion, medium
  • 2 tbsp Sage, fresh

• Canned Goods

  • 1 cup Chicken or vegetable stock

• Baking & Spices

  • 1 Pinch Black pepper, ground
  • 1/4 tsp Salt

• Bread & Baked Goods

  • 1 cups Cornbread, homemade or store bought

• Dairy

  • 4 tbsp Butter, unsalted

Found on culinaryginger.com

Description

Ingredients

• 4 tablespoons butter, unsalted
• 1 small Granny Smith apple, peeled and finely hopped
• 2 ribs celery, finely chopped
• 1/2 medium onion, finely chopped
• 2 tablespoons fresh sage, chopped
• 1 cup chicken or vegetable stock
• 1/4 teaspoon salt
• Pinch of ground black pepper
• 1 cups homemade or store bought cornbread
• 1/4 cup dried cranberries.
• 1-2 pound pork tenderloin

Directions

• In a large skillet, melt the butter over medium-low heat.
• Add the apple, celery, onion and sage. Cook until softened, about 5 minutes.
• Add the chicken stock and salt, cook for 5 minutes.
• Add the cornbread, stir to mix well until all the cornbread has absorbed the liquid.
• Mix in the dried cranberries and allow to cool for 15 minutes.
• Preheat oven to 375°F.
• Cut the pork tenderloin until you have a flat surface.
• Season with salt and pepper.
• Place an even layer of the stuffing all over the pork then roll up and tie with kitchen string.
• Place onto a baking sheet and season with salt, pepper and dried sage.
• Roast for 45 until the internal temperature reads 140°F on a meat thermometer.
• Remove from the oven, transfer to a cutting board and allow to rest for 10 minutes before slicing.