Categories: Meals
Ingredients
- 1 pork tenderloin, trimmed of silver skin
- Olive oil, for drizzling
- Salt and pepper
- 1 tsp each dried sage, dried thyme, and granulated onion
- 6 tbsp butter
- 1 rib celery with leafy top, chopped
- 1 small apple, chopped
- 1 small onion, chopped
- 1 bay leaf
- 1 large or 2 small corn muffins, coarsely crumbled
- 3 cups chicken stock
- 1/4 cup fresh parsley, chopped
- 1/2 lb. green beans, trimmed
- 1 large shallot, finely chopped
- 2 tbsp flour
- 2 tsp Worcestershire
Directions
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Arrange a rack in the center of the oven; preheat to 475. Line a baking sheet with foil and place the tenderloin in the center. Slather with oil and season with salt, pepper, sage, thyme, and granulated onion. Roast until cooked through, 20-25 minutes.
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In a skillet, heat 3 tbsp butter over medium-high. Add the celery, apple, onion and bay leaf; season. Cook, stirring often, until softened, 7-8 minutes. Add the muffin; toast for a few minutes. Moisten with about 1 cup stock; add the parsley and season. Remove from heat and discard the bay leaf.
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Prepare a large bowl of ice water. In a small skillet, heat a couple of inches of water. Add the green beans and cook until crisp-tender, about 3 minutes. Using a slotted spoon, transfer the green beans to the ice water to cold-shock them; drain. Pour the water out of the skillet, then add 1 tbsp butter and melt over medium heat. Add the shallot and season. Cook, stirring often, until the shallot softens, about 5 minutes. Add 1/2 cup stock and the green beans.
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In a small skillet, melt the remaining 2 tbsp butter over medium-high heat. Whisk in the flour and cook until it bubbles, about 2 minutes; season. Add the Worcestershire and the remaining 1 1/2 cups stock. Cook until the gravy thicken, about 5 minutes. Reduce heat to low.
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Slice the pork; divide between plates. Serve the stuffing and green beans alongside. Spoon the gravy over the pork and stuffing.