Pork Roast With Apple Dressing Kathy Virgin

3-4 pound pork tenderloin

1 cup chopped onions

1 cup chopped celery

½ cup butter

2 apples, peeled and sliced

¾ cup parley, chopped, divided

1 package good dressing mix*

1 ½ cups apple juice

½ cup chicken stock

Salt and pepper

1 Tbsp Oil

Have butcher prepare the roast for rolling. (I butterfly the roast, open it up, then butterfly each half starting from the center so it opens that it opens into one piece relatively thin.

In a large pan, sauté the onions and celery in the butter 3-4 minutes... Add the apple and parsley. Cover the pan and let it cook for 5-6 minutes. The apples should be just slightly cooked. Add dressing and toss to mix.

Add the apple juice and chicken stock to moisten the dressing, tossing lightly.

Open the roast, lightly salt and then sprinkle with pepper.

Spread the dressing evenly over the roast leaving about an inch on the sides. Roll like a jelly roll and tie.

Brown the roast quickly in hot oil. Place in shallow roasting pan. Press chopped parley onto the roast. Bake at 375 degrees for 1 ½ hours or until meat thermometer reads 160 degrees or no longer pink on the inside.

* My preference for dressing is Mrs. Cubbison’s. I will buy her herbed and regular and use half of each package or the two packages if I’m making a lot. Good combination. At the dinner, I used Pepperidge Farm white and wheat mix.