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Apple Glazed Pork Tenderloin w/Walnut/Cranberry Stuffing:

Stuffing:
bag cubed stuffing bread (herbed stuffing is good)
cup of chopped celery
cup of chopped yellow onion
cup of chopped mushrooms (I like mixed wild mushrooms for more contrast in texture & flavor)
cup chopped walnuts
cup dried cranberries
cup peeled/cored/chucked apples
4-6 cloves of finely chopped garlic
stick butter
16 oz. can of chicken (or vegetable stock for a vegetarian version)
2 pinches each of sage, rosemary & thyme
Coarse salt and pepper

Heat butter and stock in a large mixing bowl in the microwave. Place all other ingredients in the bowl and lightly toss. If the mixture is dry, add more warm stock or water. Salt, pepper and season to taste. Re-heat in microwave, cover and let stand at least 15 minutes.

Pork:
1 pork tenderloin, sliced into ½ inch thick slices
1½ cups of flour (I use rye flour, but use whatever you like)
2 tbs. light olive oil
1 tbs. unsalted butter or margarine
1 cup apple cider
1 cup chunked, home-style apple sauce
1 tsp molasses
1 pinch nutmeg
1 dash liquid smoke
2 garlic cloves, finely chopped
½ medium onion, finely chopped
1 pinch of sage
1 pinch of rosemary
Coarse salt & fresh ground pepper

Melt the butter in a sauté or frying pan on medium heat; add the olive oil. Add the onion and sauté until translucent, then add the garlic and sauté another 3 minutes. Remove the onion & garlic. Add the seasonings and salt & pepper to the flour and dredge the pork medallions in it. Place the pork in the sauté pan on medium-high heat. Once seared (not fully cooked) add the rest of the ingredients and simmer on medium-low heat until the sauce thickens and the pork is fully cooked. Plate pork and serve with applesauce and stuffing. (Serves 4)