It is sad, my aunts and uncles and cousins are all having a pig roast this weekend in Indiana. I couldn’t go. So I am missing all the food and all the fun. So I decided in honor of them, I would do a little pig myself. Not exactly a pig roast, but hey… it is just two of us after all.
3 lb pork tenderloin
Filet Pork tenderloin (you slice horizontally, essentially making a V on it’s side so that instead of one big round piece of meat you have a wide flat piece you can stuff and roll). Salt and pepper heavily.
1 tbs olive oil
2 celery stalks chopped
1 onion chopped
3 small apples chopped (I used Macintosh You need a good tart cooking apple)
2 cups chicken stalk
5 pieces bread
2 tbs fresh sage
1 c. raisins
Heat oil and sauté onion and celery. Cook on medium for about 3 minutes. Add apples. Cook on medium for 5 minutes. Add chicken stalk, sage and raisins. Bring to simmer and let simmer 3 minutes. Add bread breaking apart before adding. I used whole wheat because I like the nutty flavor, but use what you want. Season to taste before adding egg. Cook until liquid is absorbed by bread. Should be mushy but not wet. If need to add more bread a little at a time. Remove from stovetop, add egg.
You will only need about ½-¾ of the stuffing. Put a generous amount along the center of the meat. You want a good amount of stuffing but need to still be able to bring the meant up around and secure. You can secure with toothpicks or string.
Bake at 350 for 35 minutes. While baking make glaze.
Finely chop one apple (I used Macintosh You need a good tart cooking apple)
1 cup sherry
2 tbs sugar
1 tsp salt
Add all ingredients to skillet and cook for 5-7 minutes on medium low until apples are soft and liquid reduced by half. Let cool, put in food processor and process until smooth.
After roast has cooked for 35 minutes turn up the heat to 400. Pour glaze over top of roast and cook uncovered for 10 more minutes. Pull out and let stand for 10 minutes. Slice and serve.