Pork Tenderloin with Corn Muffin Stuffin', Gravy and Green Beans
How to Transition Back to "Real Clothes" with Comfortable Staple…
How to Make Chicken with Apples and Pears and Cheesy Potatoes | …
Why New York Times-Bestselling Thriller Writer Brad Meltzer Was …
Jennifer Tilly on Her Chucky Character Never Aging: "It's Really…
Family-Run Vietnamese Restaurant Lilly's Cafe Is Still a New Orl…
How to Make Corn Crème Brûlée | Richard Blais
How to Make Butter-Basted Ribeye Steaks | Richard Blais
How to Make Bucatini with Creamy Bacon and Onion Sauce | Rachael…
How to Make Charred Radicchio Salad | Rachael Ray
How to Make Parsnip Creamed Spinach | Richard Blais
Lady Gaga and Tony Bennett Surprise Rachael with a Sweet Note + …
How to Make Spiked Hot Chocolate Hazelnut Mudslides | Sunny Ande…
Jamie Lee Curtis Has an Adorable Proud Godmother Moment for Gods…
What Are Rachael's Favorite Plant-Based Meals to Make? | Q & Ray…
Jamie Lee Curtis On Her "Halloween Kills" Character Laurie "Soft…
How to Make Marinated Beef Filet Bites with Spinach Rice Pilaf (…
How to Make German Chocolate Cookies | Sunny Anderson
How to Make Chocolate-Hazelnut Puff Pastry Twists
How to Make Everything Puff Pastry Pigs in a Blanket
- 1 pork tenderloin, trimmed of silver skin
- Olive oil, for drizzling
- Salt and pepper
- 1 teaspoon dried sage
- 1 teaspoon granulated onion
- 2 teaspoons fresh thyme, leaves picked and chopped, divided
- 6 tablespoons butter, divided
- 1 rib celery with leafy top, chopped
- 1 small apple, chopped
- 1 small onion, chopped
- 1 bay leaf
- 2 large or 4 small corn muffins, halved, griddled and buttered
- 3 cups chicken stock, divided
- 1/4 cup (a small handful) fresh flat-leaf parsley, chopped
- 1/2 pound haricots verts (thin green beans), trimmed
- 1 large shallot, finely chopped
- 2 tablespoons flour
- 2 teaspoons Worcestershire sauce
- 1 jar whole-berry cranberry sauce, for serving
Arrange a rack in the center of the oven and preheat to 475°F. Line a baking sheet with foil and place the tenderloin in the center. Slather it with oil and season with salt, pepper, sage, granulated onion and 1 teaspoon fresh thyme. Roast until an instant-read thermometer inserted into the center registers 145°F, 20-25 minutes.
In a skillet, heat 3 tablespoons butter over medium-heat. Add the celery, apple, onion, remaining teaspoon fresh thyme and bay leaf; season. Cook, stirring often, until softened, 7-8 minutes. Crumble in griddled muffins and toast for a few minutes. Moisten with about 1 cup stock; add the parsley and season. Remove from heat and discard the bay leaf.
Prepare a large bowl of ice water. In a small skillet, heat a couple of inches of water. Add the green beans and cook until crisp-tender, about 3 minutes. Using a slotted spoon, transfer the green beans to the ice water to cold-shock them; drain.
Pour the water out of the skillet then place over medium heat. Melt 1 tablespoons butter then add the shallot and season. Cook, stirring often, until the shallot softens, about 5 minutes. Add 1/2 cup stock and the green beans.
In a small skillet, melt the remaining 2 tablespoons butter over medium-high heat. Whisk in the flour and cook until it bubbles, about 2 minutes; season. Add the Worcestershire and the remaining 1 1/2 cups stock. Cook until the gravy thickens, about 5 minutes. Reduce heat to low.
Slice the pork and divide between plates and plate the stuffing and green beans alongside. Spoon the gravy over the pork and stuffing and serve with a few spoonfuls of cranberry sauce.
From Rachael Ray Every Day.