Stuffed pork tenderloin

• 1 pork tenderloin
• 2 granny smith apples diced peeled and cored
• 5 slice dried bread
• 1 large minced onion
• 1/4 cup dried cranberries
• 1/2 cup chestnuts
• 3 cup chicken stock
• 1 egg
• 2 clove minced garlic
• 1 salt and pepper to tast
• 1/4 cup butter
• 1 pinch sage/two leafs

1. Add butter and onion to a frying pan and cook until clear then add garlic and and cook another two minutes
2. Add diced apples and cook another few minutes
3. Add chopped dried bread and 1 cup of chicken stock cranberries and chestnuts and sage
4. Mix until moisture is absorbed into bread.
5. taste and add salt and pepper to taste
6. Let stuffing cool
7. Cut pork loin like a jelly roll and use a tenderizer , add salt and pepper to both sides of meat and pre heat oven to 350F
8. Add egg to cooled stuffing and mix in
9. Spread the stuffing accross the meat and roll like a jelly roll make sure the fat end of the meat is facing up
10. Tie with butchers string or use long wood sticks
11. Put in a baking dish with a lid and add last two cups of hot chicken stock
12. Bake with lid on for about 45min
13. Remove lid and let cook another 30 mins
14. Depending on size will affect how long it needs to cook
15. Do not allow center of roll to exceed 155F take it out at 155F Cover and let cool 10-15 min

pork tenderloin, granny smith apples, bread, onion, cranberries, chestnuts, chicken stock, egg, garlic, salt, butter, leafs

Taken from cookpad.com/us/recipes/348018-stuffed-pork-tenderloin (may not work)