Pork Tenderloin with Corn Muffin Stuffin', Gravy & Green Beans

Making Thanksgiving for two? Try this recipe!
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Pork Tenderloin with Corn Muffin Stuffin', Gravy & Green Beans

Recipe by Rachael Ray

  • 2Servings

Ingredients

  • 1 pork tenderloin, trimmed of silver skin
  • Olive oil, for drizzling
  • Salt and pepper
  • 1 tsp. each dried sage, dried thyme, and granulated onion
  • 6 tbsp. butter
  • 1 rib celery with leafy top, chopped
  • 1 small apple, chopped
  • 1 small onion, chopped
  • 1 bay leaf
  • 1 large or 2 small corn muffins, coarsely crumbled
  • 3 cups chicken stock
  • 1/4 cup (a small handful) fresh flat-leaf parsley, chopped
  • 1/2 lb. haricots verts (thin green beans), trimmed
  • 1 large shallot, finely chopped
  • 2 tbsp. flour
  • 2 tsp. Worcestershire sauce

Preparation

1. 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 into the center registers 145°, 20 to 25 minutes.

2. 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.

3. 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.

4. 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.

5. Slice the pork; divide between plates. Serve the stuffing and green beans alongside. Spoon the gravy over the pork and stuffing.