- Portion size 4 servings
- Credits : The Canadian Living Test Kitchen: December 2005
- 1/2 cup prepared Caesar croutons
- 1/4 cup finely chopped peeled apple
- 4 teaspoons vegetable oil
- 3/4 teaspoons crumbled dried sage
- 1 pork tenderloin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 sweet potato (about 1 lb/500 g), peeled and sliced 1/2 inch (1 cm) thick
- 1 1/2 cup sodium-reduced chicken stock
- 8 cloves garlic
- 1 teaspoon cornstarch
- 1 teaspoon chopped fresh parsley
MethodCoarsely chop croutons; place in bowl. Add apple and half each of the oil and sage. Insert handle of wooden spoon lengthwise through centre of pork almost but not all the way through to make pocket. Fill with crouton mixture, using handle to push evenly into pocket. Sprinkle with half each of the salt and pepper.
In large skillet, heat remaining oil over medium-high heat; brown pork. Reduce heat to medium. Add potato, 1/2 cup (125 mL) of the stock, garlic and remaining salt, pepper and sage; cover and simmer, turning once, until potato is tender and juices run clear when pork is pierced and just a hint of pink remains inside, 18 minutes. Transfer potato to plate and pork to cutting board; cover and keep warm before slicing pork.
Whisk remaining stock with cornstarch and parsley. Add to pan and bring to boil, stirring and scraping up brown bits from bottom of pan; boil until thickened, about 2 minutes. Serve with pork.
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