30 Apr Pork and Homemade Stuffing with Apple Cider Gravy
This restaurant-worthy dish is a Sunday night kind of meal, meaning it takes some time to prepare (homemade gravy and real stuffing always do) but it’s worth it. I’ve included step by step instructions for both a regular version and a gluten free version. Despite its decadence, this dish is actually good for you. The healthy combo of complete protein, high fiber carbs and fat will stabilize your blood sugar to keep you satisfied without weighing you down.
Pork and Homemade Stuffing with Apple Cider Gravy
Makes 4 to 8 servings depending on size of pork tenderloin:
4 servings with 1 lb. pork tenderloin (you’ll have plenty of leftover stuffing)
8 servings with 2 lb pork tenderloin
For the Stuffing:
- 1 loaf of whole grain bread or 1 ½ loaves of gluten free bread
- your favorite cooking spray
- sea salt
- 3 tablespoons real butter
- 2 carrots, peeled and chopped very small
- 2 stalks celery plus a handful of celery leaves, chopped very small
- 1 white onion, chopped small
- 2 granny smith apples, peeled and chopped
- 4 to 5 garlic cloves, finely minced
- 10 fresh sage leaves, chopped
- 8 sprigs fresh thyme, leaves removed and chopped
- fresh ground black pepper
- 2 cups all natural, gluten free, low sodium chicken stock
For the Pork and Gravy:
- 1 pork tenderloin (1 to 2 lbs- see serving suggestion above), brought to room temperature
- 1 tablespoon butter
- 1 shallot, finely minced
- 1 tablespoon all-purpose flour or about 1 tablespoon of gluten free all-purpose flour (like Bob’s Red Mill)
- 2 cups gluten free apple cider
- Preheat oven to 400 degrees. Cut bread into small cubes. Cover 2 sheet pans in foil and spread bread cubes across in a single layer. Spray bread cubes with cooking spray and season generously with salt and pepper. Bake on a higher rack for about 12 minutes or until golden brown, tossing once mid-way through the cooking process. Set aside once cooked.
- In the meantime, heat a large frying pan over medium heat. Once hot, add butter. Once butter is hot, sauté carrots, celery, and onion until softened (about 5 minutes). Add granny smith apples and sauté another few minutes. Add the garlic and fresh herbs and sauté for another minute. Season well with salt and pepper. Add in 2 cups of chicken stock and stir to combine.
- Switch oven to 350 degrees. Pour toasted bread cubes into a large bowl. Add in veggie/ chicken stock mixture and toss gently. Season with salt and pepper. Spray a large casserole dish with cooking spray. Pour stuffing mixture into casserole dish and bake approximately 20 to 35 minutes depending on what kind of bread you use. If you use gluten free bread, you may need to cook longer than regular bread- the goal is for the top to be lightly browned and the middle to be cooked throughout and liquid fully absorbed.
- While the stuffing cooks, wipe out the frying pan you used to sauté the veggies with a paper towel. Place pan over medium heat. Once hot, coat with cooking spray.
- Season the pork on all sides with salt and pepper. In the frying pan, sear all sides of pork tenderloin until light golden brown. Place seared pork on a sheet pan covered in foil in the same oven as the stuffing. Bake for approximately 20 minutes (for a one pound tenderloin) or until cooked throughout – cooking time depends on the size of the pork tenderloin.
- While pork and stuffing cook, add one tablespoon of butter to the same frying pan that you seared the pork in (don’t clean it out- the bits on the bottom add flavor!). Add shallots and sauté for a few minutes over medium heat. Add one tablespoon of flour or 1 tablespoon of gluten free flour to form a roux and continue to stir frequently for a few moments, being careful not to let it burn. If the pan gets too hot, lower the heat. Next, whisk in 2 cups of apple cider and bring to a gentle boil over medium heat, stirring occasionally. Once the cider comes to a boil, lower the heat and allow the sauce to reduce until thickened, stirring occasionally.
- Serve sliced pork with stuffing and drizzle apple cider sauce on top of both. Enjoy!
SO, WHAT’S THE NUTRITION BALANCE?
This recipe has a good balance of protein, carbohydrates and fat and is a complete meal.