Pork Tenderloin with Cornbread Bacon Sage Stuffing & Apple Cider Gravy

Cook 7 pieces of bacon until golden brown, dice and set aside. Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.

Make stuffing. In a large skillet add 2 tablespoons of butter. Next add in finely diced onions and celery. Sauté until softened. Add in sage and thyme stirring until combined.

Add the bacon to the stuffing mixture.

In a large bowl combine cornbread, celery mixture, 1 cup of melted butter and 1 1/4 cups of vegetable broth and stir. Set stuffing mixture aside.

Carefully open pork tenderloin package, collecting all of the juices inside for gravy. Lay pork out on a cutting board. Fillet the tenderloins. Place plastic wrap over them pounding them out with a meat tenderizer hammer until about 1/3 inch thick.

Overlap pork pieces.

Spread a generous amount of stuffing all over the pork. Pat the stuffing down with your hand.

With the remaining stuffing, pour into a 1 1/2-quart baking dish. Bake the stuffing covered for 30 minutes and uncovered for 15 minutes.

Tightly roll the pork longways. 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 sprinkle with salt and pepper. Bake for 20-30 minutes and baste again. Keep basting every 20-30 minutes until pork's internal temperature reaches 145 degrees.

Meanwhile bake carrots. Peel and slice carrots on an angle. Place them in a baking dish with a generous drizzle of honey, butter, salt and pepper. Bake until desired texture is reached stirring occasionally.

Once tenderloin is finished baking, allow to rest for about 15 minutes. Collect any and all drippings from the baking sheet for gravy.

Make gravy. In a skillet with sides on medium heat, add 2 tablespoons of butter, all the collected pan drippings, juices, salt, pepper and 2 tablespoons of flour. Whisk together and cook for a couple minutes. Then add in 3/4 cup of apple cider and 1 cup of vegetable broth, whisking constantly and cooking until gravy has thickened too desired consistency.

Carefully cut the strings off of the tenderloin and slice to desired thickness.

Plate and serve. Enjoy!