Ingredients for Apple Pie Sausage Stuffing
- Not used in this recipe
- Not used in this recipe
- 2 stalks celery, chopped
- 1 small onion, chopped
- 1 1/2 cups chicken broth
- 1 lb sage sausage, casings removed
- Not used; 1 apple, peeled, cored and diced, is used instead
- 1 teaspoon ground sage
- Not used in this recipe
- 1 lb pork tenderloin
- 1 tablespoon olive oil
- 1 apple, peeled, cored and diced
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- salt to taste
- pepper to taste
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How to Make Apple Pie Sausage Stuffing
- Preheat oven to 375°F (190°C).
- In a large skillet, brown the sausage over medium heat, breaking it up with a spoon. Drain off any excess grease.
- Add the onion and celery to the skillet and cook until softened, about 5 minutes.
- Stir in the flour, sage, thyme, cinnamon, and nutmeg. Cook for 1 minute more.
- Gradually whisk in the chicken broth until the mixture is smooth and thickened.
- Stir in the diced apples and season with salt and pepper to taste.
- Butterfly the pork tenderloin by cutting it horizontally almost all the way through, creating a pocket.
- Spoon the apple pie sausage stuffing into the pocket of the pork tenderloin.
- Close the tenderloin and secure with toothpicks or kitchen twine.
- Place the stuffed pork tenderloin in a baking dish and drizzle with olive oil.
- Bake for 60-75 minutes, or until the internal temperature reaches 145°F (63°C).
- Let the pork rest for 10 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
44g
Fat
73g
Carbs
7g
