Ingredients
- 1 6-ounce package Chicken stuffing mix
- 2 Apples, peeled, cored and chopped
- 3 tablespoons dried fruit such as dried cranberries
- dried grapes or dried apricots
- 1 cup of pecans (walnuts) Toasted
- 1 tablespoon dried sage leaves
- 1 center cut Pork Loin (4 pounds) cut into a butterfly shape
- 1/2 teaspoon salt
- 1/2 teaspoon pepperPreparation
- Prepare the filling mix as directed on the package.
Remove from the heat, gently add the apples, dried fruit, pecans and sage. - Preheat the oven to 400F.
- Unroll the pork tenderloin, place the stuffing mixture evenly over the meat.
- Roll the tenderloin, starting with one of the long sides, to enclose the filling.
- Place, point down, on a foil-covered baking sheet (griddle) sprayed with nonstick oil.
- Season with salt and pepper.
- Bake for 45 minutes or until the meat thermometer, placed in the thickest part of the tenderloin, reads 155F.
- Remove from oven, let rest 10 minutes before slicing.