Apple Sage Stuffed Pork Tenderloin
This unique apple sage stuffed pork tenderloin developed by Emily Richards is perfect for a Sunday dinner or any holiday meal!
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Cooking tools:
- Grill
- Instant-read thermometer
- Meat tenderizer
- Butcher's twine
- Skillet
- Chef's knife
- Cutting board
- Parchment paper
- Aluminum foil
- Measuring cup
- Measuring spoon
- Mixing bowl
- Stove
Ingredients
- 3 Tbsp butter
- 1 small onion, (diced)
- 1 celery rib, (diced)
- 1 small red skinned apple, (cored and diced)
- 2 cloves garlic, (minced)
- 1 cup fresh breadcrumbs
- 3 Tbsp chopped fresh parsley
- 2 Tbsp chopped fresh sage (or 1 Tbsp (15 mL) dried sage (not ground) )
- 3/4 tsp salt, (divided)
- 2 pork tenderloins ((about 1 lb/500g each))
- 1/2 tsp pepper, (divided)
- 2 Tbsp Dijon mustard
- 1 small red skinned apple, (very thinly sliced)
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