Apple stuffed pork tenderloin with butternut squash whipped potatoes and sour cherry jus

Are you looking for something a little different for your Easter dinner? I've never been a big fan of ham, but I've always enjoyed pork. The drawback of pork is that it's easy to overcook, but it's great to find some recipes that are simple, delicious and sure to please a crowd.

Pork tenderloin is small...they're only about a pound each. One tenderloin is good for about 3 people for dinner, so you might want to make sure. This recipe is good for about 2 pork tenderloins

Ingredients for pork and stuffing.

  • 1/2 onion
  • 2 ribs of celery
  • 2 cloves garlic
  • 1 carrot
  • 2 apples
  • stale bread
  • fresh sage and thyme
  • salt and pepper to taste
  • chicken stock
  • 2 pork tenderloins
  1. Saute onions, celery, garlic, carrot and apples in a little bacon fat until vegetables are tender. Add herbs and seasoning.
  2. Pour vegetables in a bowl with stale bread cubes. Pour a little chicken stock over it just to moisten it. Let cool to room temperature.
  3. Butterfly open the pork tenderloin and spread out. Place filling in the pork and roll back up. Tie tightly with kitchen twine.
  4. Season pork with salt and pepper. Sear hard on all sides and roast pork loin in the oven until internal temperature of the stuffing reaches 145 degrees (about an hour)
  5. Remove and let rest for 10 minutes before slicing.
For sour cherry sauce, chop up some pitted sweet cherries packed in syrup. Saute in a little butter and add a good splash of rice vinegar. Pour some of the syrup over and let cook until reduced, adding more sugar, syrup or vinegar to taste.