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2.5 lb. pork tenderloin
Marinade:
¼ c honey
½ c balsamic vinegar
4 cloves garlic, minced
2 Tbsp. honey mustard
¼ tsp salt and pepper
Stuffing:
1 small onion, diced
12 gluten free corn muffins
1 cup chopped apples, granny smith or red delicious
½ c dried cherries
1 Tbsp. dried sage
1 ½ c. chicken stock
Kitchen twine/string
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Mix marinade together. Cut shallow slits all over pork. Pour marinade over pork,( a large zip lock bag ), allow to sit for at least 2 hours.
For the stuffing, Sauté the onion in large pot. When onions are soft and beginning to brown, turn off heat, add apples, cherries, sage and crumble the corn muffins into mix. Pour in chicken stock, combine. Remove pork from marinade, cut a deep slit in the length of pork, fill with about a cup of stuffing. Bring the halves back together and tie it up with kitchen string. Place in roasting pan, pour marinade over and bake 350 degrees about 35 min. or internal temp of 165 degrees. Bake remaining stuffing.
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