Recipe: Pork Tenderloin with Apple and Rye Stuffing

Name: Recipe: Pork Tenderloin with Apple and Rye Stuffing
Ingredients: 6 tablespoons canola oil, divided; 1/2 medium yellow onion, finely chopped; 1 stalk celery, chopped; 1 Granny Smith apple, peeled, cored and chopped; 6 pitted prunes, chopped; 1/3 cup pecans, finely chopped; 3 tablespoons chopped fresh flat-leaf parsley; 3/4 teaspoon dried sage; 1/4 teaspoon dried thyme; grated nutmeg; 2 cups 1/3-inch cubes rye bread; 1 1/2 teaspoons fine sea salt, divided; 1 cup plus 1 tablespoon all-purpose flour; 1 (1.5-pound) pork tenderloin, cut crosswise into 12 pieces and pounded very thin; 1/2 cup dry white wine; 2 cups low-sodium chicken broth; 2 tablespoons seedless raspberry jam; 1/2 teaspoon ground black pepper, divided

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Seedless raspberry jam is the unexpected ingredient in the rich pan sauce that accompanies this pork dish. If your rye bread happens to be stale, don’t worry. When it’s a bit dry, it will soak up...

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Ingredients

6 tablespoons canola oil, divided
1/2 medium yellow onion, finely chopped
1 stalk celery, chopped
1 Granny Smith apple, peeled, cored and chopped
6 pitted prunes, chopped
1/3 cup pecans, finely chopped
3 tablespoons chopped fresh flat-leaf parsley
3/4 teaspoon dried sage
1/4 teaspoon dried thyme
grated nutmeg
2 cups 1/3-inch cubes rye bread
1 1/2 teaspoons fine sea salt, divided
1 cup plus 1 tablespoon all-purpose flour
1 (1.5-pound) pork tenderloin, cut crosswise into 12 pieces and pounded very thin
1/2 cup dry white wine
2 cups low-sodium chicken broth
2 tablespoons seedless raspberry jam
1/2 teaspoon ground black pepper, divided