Recipe: Apple-Walnut Pork Tenderloin

Apple-Walnut Pork Tenderloin
rec.food.recipes/Susan Moyers Porter/1996

1 1/2 Ibsp. pork tenderloin
1 large clove garlic
2 tablespoons butter or margarine
1/2 cup chopped onion
1/2 cup chopped walnuts
1 cup bread cubes
1 cup chopped apples
1/2 teaspoon dried thyme leaves
1/4 teaspoon each salt and pepper
1 tablespoon olive oil
2 teaspoons lemon juice

Split tenderloin lengthwise, but not completely through. Flatten meat and rub with cut garlic. Save garlic and mince. In a skillet, heat butter.

Saute onion and garlic. Stir in walnuts, bread cubes, apple, thyme, salt and pepper. Stuff tenderloin. Tie with string or skewer. Any leftover stuffing can be spooned around pork in roasting pan. Rub pork with oil and lemon juice. Place in 450^ preheated oven. Turn heat down to 325F

Bake for 3/4 to 1 hour. Check meat for doneness. Make pan gravy, blending 1 tablespoon flour into 2 tablespoons drippings in pan. Stir in enough water or broth to make about 1 cup gravy. Stir in a little sour cream, if desired. Serve with vegetables of your choice.