Apple-Stuffed Pork Tenderloin
Creamy Mashed Red Potatoes and Steamed Peas
Ingredients
- 2 (1-lb) pork tenderloins, trimmed
- 1 crisp red apple, chopped
- ½ cup chopped onion
- ½ cup chopped celery
- 2 Tbsp butter
- ¼ cup panko breadcrumbs
- 1 tsp dried thyme
- 2 Tbsp olive oil
Instructions
- Preheat oven to 400°F. Carefully cut each pork tenderloin in half lengthwise, cutting to but not through other side.
- Open up each tenderloin like a book; place between 2 sheets of plastic wrap, and pound meat to ½-inch thickness using a meat mallet or rolling pin. Season with salt and pepper.
- Cook apple, onion, and celery in melted butter in a large skillet over medium heat 7 to 8 minutes or until vegetables are tender. Remove from heat; stir in panko and thyme.
- Spread mixture over cut sides of pork. Close each tenderloin, and tie with kitchen string at 1-inch intervals.
- Cook pork in hot oil in a large oven-safe skillet over medium-high heat 5 minutes per side or until browned. Transfer skillet to oven, and bake 10 to 15 minutes or until a meat thermometer inserted in thickest portion reads 145°F. Let stand 10 minutes before slicing.
Side Dish Ingredients
- 1 (3-lb) bag red potatoes, cubed
- 1 (8-oz) carton sour cream
- ½ cup milk
- ¼ cup butter
- 1 (12-oz) pkg frozen petite peas
Side Dish Instructions
- Bring potatoes and water to cover to a boil in a Dutch oven over medium-high heat. Reduce heat, and simmer 10 minutes or until tender.
- Drain and return potatoes to pot.
- Add sour cream, milk, butter, and salt and pepper to taste; mash to desired consistency.
- Cook peas according to package directions. Season with salt and pepper to taste.
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