Pork & Apples W/Stuffing

Ingredients

3 lbs. pork tenderloin	2 Tbsp. cooking oil
2 20-ounce cans pie-sliced apples, drained	1/2 cup packed brown sugar
6 cups herb-seasoned stuffing mix	1/2 cup chopped celery
1/4 cup butter OR maragine, melted	3 Tbsp. instant minced onion
1 tsp. salt	1/2 tsp. ground sage
2 cups beef broth

Have your meatman cut the pork tenderloin into 12 slices & faltten each slice. Sprinkle meat slices with a little salt & pepper. In a skillet, brown meat well on both sides in hot oil. Divide the pork tenderloin slices between 2 12 x 7 1/2 x 2-inch baking dishes.
Combine apples & brown sugar. Spoon over tenderloin slices. Combine stuffing mix, celery, melted butter, onion, salt & sage; toss with beef broth till moistened. Press stuffing into 1/2 cup measure; unmold a stuffing mound onto each tenderloin slice.
Bake, uncovered, at 375 degrees toll pork is done, about 1 hour. Garnish with parsley and poached fresh apples slices. Makes 2 casseroles and has 6 servings each.

To Freeze