Recipe Ingredients

2 tbsp olive oil 30 mL
1 large onion, chopped
2 apples, peeled, cored and chopped
1 tbsp sage, roughly chopped 15 mL
2 cups whole grain bread, cubed 500 mL
1 egg, beaten
1 1/2 cups chicken or vegetable broth 375 mL
2 lbs pork tenderloin
1 apple, peeled, cored and sliced
1 small onion, sliced
1/4 cup unsweetened apple sauce 60 mL
Salt and pepper
 

Recipe Directions

  1. Preheat the oven to 400°F (200°C).
  2. Heat 1 tbsp (15 mL) of the oil in a large sauté pan over medium heat, add the chopped onions, chopped apples and sage and cook until softened. Remove from the heat and stir in the egg and bread and season with salt and pepper. Stir in ½ cup (125 mL) of the stock, set aside and let cool.
  3. Using sharpening steel, or handle of a wooden spoon, starting at the thickest end, make a hole through the center of the pork loin, lengthwise. Rotate the steel to make the hole large enough to fit the stuffing. Use the steel or wooden spoon handle to help push all the stuffing through the center of the pork loin and gently squeeze outside of the pork loin to make sure the stuffing is evenly distributed through the length of the pocket. Season the outside of the loin with salt and pepper.
  4. Place the pork in a hot oiled roasting pan and place in the oven and roast for 15 minutes, lower the heat to 350° F (180° C) and continue to cook until done through and until a meat thermometer inserted into stuffing reads 160 degrees, about 25 minutes. Remove the pork from the oven and place on a cutting board, cover and rest for 10 minutes.
  5. Place the roasting pan on the stove over medium heat with remaining oil. Add the sliced onions and cook until golden and caramelized, add the sliced apple and continue to cook until softened. Add the remaining stock and scrape the bottom of the roasting pan with a wooden spoon. Stir in apple sauce and let cook until slightly thickened. Season with salt and pepper.
  6. Slice pork loin and serve with caramelized onion and apple sauce and mashed potatoes.