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Chef Diane

Apple Cornbread and Sage…

1/2 cup finely diced onion
1/4 cup finely diced celery
1/2 cup small diced green apple, (I do not remove the skin)
1/2 t. minced garlic
1 1/2 cups cornbread stuffing mix
1 1/3 cups apple cider, or juice, divided
1 t. dried sage, plus 1 T. for rubbing on the meat (sage can be strong, so adjust this flavor to your own taste)
1 egg, lightly beaten
2 large pork tenderloins, the size of the tenderloin will determine how much stuffing you will need.
4 green apples, cored and sliced into 1/2 inch
1 cup chicken broth
thinly sliced onions
roux – as needed (see my instructional slide show “how to make a roux”)
salt and pepper to taste

Preheat oven to 400 degrees
Saute the onion and celery, til tender. Add the apple, 1 t. dried sage, and garlic and continue to cook for 2 minutes. Cool slightly.
In a bowl combine the stuffing mix, the apple mixture, 1/3 cup of the cider.
Taste the stuffing, and add salt and pepper to taste. Add the egg.
Now….watch the slide show for the remaining instructions for stuffing and cooking the tenderloin.

For the sauce:
After searing the meat, add the sliced onions, and saute for several minutes until lightly browned and caramelized, add the remaining cider and chicken broth and cook for 5 minutes. Continue to add roux bit by bit slowly until you acquire the desired consistency of the sauce. Season with salt and pepper to taste.

Bon Appetit!