Pork Tenderloin Stuffing & Apple Compote

There are a zillion tenderloin recipes out there but this one happens to be really easy to follow. Especially since 90% of the work takes place before you even get the meat out of the wrapper.

We start off with a packaged Hormel Pork Tenderloin. It's already been seasoned with Honey Mustard but it was a little light for our taste so we seasoned it with some more honey mustard, added some salt & pepper and that's about it! We pop it in the oven for 45 Minutes at 350 degrees and it's ready.

We were going to make potatoes, but we've had that like 10 nights in a row and I'm getting a little tired of roasted potatoes. Unfortunately we didn't have a better game plan tonight so we made some Stove Top stuffing real quick and called it good. I think Stove Top is great in a pinch and is the perfect side dish when you don't know what else to make or lack inspiration. Also, while writing this Mikie wants you all the know that her favorite kind of Stove Top is the Corn Bread stuffing, so now you know and knowing is half the battle.

We noticed that we were light for a vegetable, so I suggested Apple Compote because I know it goes good with Pork Tenderloin. Mikie cut up some apples, chopped up some celery (for some crunch), and we cooked it all in melted butter, cinnamon, brown sugar and pumpkin pie spice. We then crushed the entire mixture together to infuse all the flavors. Mikie wasn't too hot on my Apple Compote idea until we sat down and actually ate it. She said it was actually the best thing on the plate.


I'll have to agree with her on this one because it added some fun and flavor. It gave us that little something extra that makes a ho-hum dinner so much better. It's the little things like an Apple Compote that can make simple dish like this better than the sum of its parts. It only takes 5 minutes to make and can really make the whole plate look composed.