Stuffed Pork Tenderloin and Caramelized Red Chard

This is my take on a stuffed pork chop. I just use stovetop stuffing and apples to stuff this pork tenderloin. Then I tie it up and bake in the oven. This time I served some red chard on the side which is delicious when sautéed and very healthy. It has more vitamins and minerals than spinach!


Pork Tenderloin
2 lb pork tenderloin
1 box stove top stuffing
2 granny smith apples
1 onion
6 fresh sage leaves chopped

Sauté the apples, onion, and sage until slightly softened. Combine with the prepared stovetop stuffing. Butterfly the pork tenderloin in half. Place the stuffing mix inside of the tenderloin close the sides and tie with kitchen twine. Bake the tenderloin at 350 degrees for 45 to 60 mins until the internal temp reads 160 degrees.

Caramelized Red Chard
1 bunch Red chard
1 Red onion

Caramelize the onion in EVOO for 10 minutes. Add chopped Red Chard (try to remove some of the hard spines) and cook for another 10 mins until thoroughly softened and caramelized.