HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Main Dishes -> Pork Roasted Pork Tenderloin with Apple Walnut Stuffing Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) 1/2 cup bourbon 1 cup peeled, cored, chopped apple 3/4 cup soft fresh breadcrumbs 1/2 cup chopped walnuts 2 tbsp. minced fresh parsley leaves 1/2 tsp. dried rosemary, crumbled 1/2 tsp. salt 1/4 tsp. dried sage leaf, crumbled 1 large egg, beaten to blend 2 pork tenderloins, about 12 to 14 ounces each 1 tbsp. butter 1 tbsp. vegetable oil 1 1/2 cups chicken broth Directions Stir together the bourbon and apples in a small bowl. Let stand 20 minutes. Preheat oven to 350 degrees. Place a rack in a roasting pan. Drain the apples, reserving 1/4 cup liquid. Transfer the apples to a medium bowl and stir in breadcrumbs, walnuts, parsley, rosemary, salt, sage and egg. Butterfly pork tenderloins lengthwise down the center, cutting about 2/3 of the way through. Pound meat out to 1/2 inch thick. Spread the apple stuffing over the top of the pork and roll up, starting at the long edge. Tie the pork tenderloins or seal edges with toothpicks. Heat together the butter and oil in a large skillet over medium high heat. Add the stuffed pork tenderloins and brown on all sides. Transfer the pork to the rack in the prepared pan. Stir together the reserved apple soaking liquid and chicken broth and pour the mixture over the pork. Roast pork 45 minutes, basting frequently with pan juices. Transfer pork to a platter and tent with foil. Let pork stand 5 minutes before slicing and serving. Serves 4 to 6. Related Recipes •   Pistachio Crusted Roasted Pork Tenderloin •   Grilled Pork Tenderloin with Chipotle Stuffing •   Easy Apricot Honey Mustard Roasted Pork Tenderloin •   Quick Pork Tenderloin with Broiled Apples •   Garlic and Herb Roasted Pork Tenderloin •   Baked Pork Chops with Apple Corn Bread Stuffing •   Pork medallions with cheese-chive stuffing •   Easy Three Step Glazed Roasted Pork Tenderloin •   Moist Honey Roasted Pork Tenderloin •   Apple Peanut Butter Pork Chops •   Spiced Pork Tenderloin •   Ginger Marinated Pork Tenderloin •   Baked Pork Chops with Corn Stuffing •   Orange and Honey Roasted Pork Tenderloin •   Pork Tenderloin with Cinnamon •   Roasted Pork with Honey-Mustard Jalapeno Glaze •   Broiled Spicy Southwestern Pork Tenderloin •   Island Pork Tenderloin •   Quick and Easy Herb Crusted Pork Tenderloin •   Roasted Pork Marsala View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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