Pork Tenderloin with Cornbread Bacon Sage Stuffing & Apple Cider Gravy

Cook 5 slices of bacon until golden brown, then chop and set aside. Wipe the pan clean.

Preheat the oven to 350°F. Melt 2 tablespoons of butter in the same pan, then add 1/4 cup each of diced celery and yellow onion. Sauté until softened, about 4-5 minutes. Stir in 1/2 teaspoon of dried thyme leaves and 1 teaspoon of rubbed sage, cooking for another couple of minutes.

Combine the celery and onion mixture and chopped bacon in a large bowl with 1 cup of cubed, dried cornbread. Pour in 2 tablespoons of melted butter and 1/4 cup of vegetable broth, then stir everything together. Set the stuffing mixture aside.

Carefully open the pork tenderloin package, saving all the juices for the gravy. Butterfly & Flatten: Carefully fillet the pork tenderloin lengthwise without cutting all the way through. Open it like a book. Cover with plastic wrap and pound to about 1/3 inch thick.

Overlap pork pieces.

Evenly spread a generous layer of stuffing over the pork, pressing it down gently with your hand.

Roll the pork tightly lengthwise, making sure to tuck in any stuffing that tries to escape!

Slide the kitchen string under the pork roll and make several ties so that it stays closed.

Brown the pork tenderloin on a hot griddle, then place it on a prepared baking sheet. Baste the pork with melted butter and season with salt and pepper. Bake for 30 minutes or until pork's internal temperature reaches 145 degrees on a digital thermometer.

Once the tenderloin is done baking, let it rest for about 15 minutes.

To make gravy, heat a skillet over medium heat. Melt 2 tablespoons of butter and add the collected juices (no worries if you don’t have any, the gravy will still turn out great), a pinch of salt, pepper, and 2 tablespoons of flour. Whisk it all together and cook for a few minutes. Slowly pour in 3/4 cup of apple cider and 1 cup of vegetable broth, whisking constantly. Cook until the gravy thickens to your desired consistency.

Carefully remove the strings from the tenderloin and slice it to your preferred thickness.

Plate and serve. Enjoy!