Baked Pork with Apple Raisin Stuffing
In less than an hour, you can serve this yummy pork, baked on a bed of stuffing that's been flavored with applesauce, raisins and celery.
Ingredients
1 boneless pork tenderloin, cut crosswise into 8 thick slices
2 tablespoons butter
1 stalk celery, chopped (about 1/2 cup)
1 medium onion, chopped (about 1/2 cup)
1 cup Swanson® Chicken Broth
0.5 cup sweetened applesauce
4 cups dry Pepperidge Farm® Herb Seasoned Stuffing
2 tablespoons raisins
2 tablespoons butter
1 stalk celery, chopped (about 1/2 cup)
1 medium onion, chopped (about 1/2 cup)
1 cup Swanson® Chicken Broth
0.5 cup sweetened applesauce
4 cups dry Pepperidge Farm® Herb Seasoned Stuffing
2 tablespoons raisins
Instructions
Heat the oven to 400°F. While the oven is heating, season the pork as desired. Heat 1 tablespoon butter in a 12-inch skillet over medium-high heat. Add the pork in batches (you don't want to overcrowd the skillet- it will prevent good browning) and cook until browned on both sides. Remove the pork from the skillet.
Heat the remaining 1 tablespoon butter in the same skillet. Add the celery and onion and cook until tender-crisp, stirring often. Add the broth and applesauce and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Add the stuffing and raisins and mix lightly. Spoon the stuffing mixture into an 8x8x2-inch baking dish. Top with the pork.
Bake for 15 minutes or until the pork is cooked through. Serve hot.
Heat the remaining 1 tablespoon butter in the same skillet. Add the celery and onion and cook until tender-crisp, stirring often. Add the broth and applesauce and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Add the stuffing and raisins and mix lightly. Spoon the stuffing mixture into an 8x8x2-inch baking dish. Top with the pork.
Bake for 15 minutes or until the pork is cooked through. Serve hot.
Baked Pork with Apple Raisin Stuffing
In less than an hour, you can serve this yummy pork, baked on a bed of stuffing that's been flavored with applesauce, raisins and celery.
Directions
Print
Heat the oven to 400°F. While the oven is heating, season the pork as desired. Heat 1 tablespoon butter in a 12-inch skillet over medium-high heat. Add the pork in batches (you don't want to overcrowd the skillet- it will prevent good browning) and cook until browned on both sides. Remove the pork from the skillet.
Heat the remaining 1 tablespoon butter in the same skillet. Add the celery and onion and cook until tender-crisp, stirring often. Add the broth and applesauce and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Add the stuffing and raisins and mix lightly. Spoon the stuffing mixture into an 8x8x2-inch baking dish. Top with the pork.
Bake for 15 minutes or until the pork is cooked through. Serve hot.
Ingredients
1 boneless pork tenderloin, cut crosswise into 8 thick slices
2 tablespoons butter
1 stalk celery, chopped (about 1/2 cup)
1 medium onion, chopped (about 1/2 cup)
1 cup Swanson® Chicken Broth
0.5 cup sweetened applesauce
4 cups dry Pepperidge Farm® Herb Seasoned Stuffing
2 tablespoons raisins
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