Making Thanksgiving for two? Try this recipe!
Arrange a rack in the center of the oven; preheat to 475°. Line a baking sheet with foil and place the tenderloin in the center. Slather with oil and season with salt, pepper, the sage, thyme, and granulated onion. Roast until an instant-read thermometer inserted intothe center registers 145°, 20 to 25 minutes.
In a skillet, heat 3 tbsp. butter over medium-high. Add the celery, apple, onion, and bay leaf; season. Cook, stirring often, until softened, 7 to 8 minutes. Add the muffin; 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 add 1 tbsp. butter and melt over medium heat. 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 tbsp. 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; divide between plates. Serve the stuffing and green beans alongside. Spoon the gravy over the pork and stuffing.