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Prep
Difficulty
Easy
Time
Estimate
1 hour
Dry out the bread cubes, if not already complete. Sauté the onions & celery pieces in the butter. Chop up all the remaining ingredients. Start to sear the pork. Combine the stuffing and place in the oven to bake. Finish the pork and the sauce. Sauté the bacon and add the shredded brussels sprouts. Serve altogether.
Any combination of apples, pears, or persimmons work well in this moist stuffing- add as much fruit as seems reasonable. We used pumpernickel bread, but most types of bread work nicely. Dry the bread out in your oven at the lowest possible temperature or cut the night before to dry out. Alternatively, buy already dried, oil-less croutons.
This would pair beautifully with turkey, pork or roasted chicken.
Pork is simply seared with an apple cider sauce drizzled on top. Chops or a butterflied piece each work well. The time to cook depends on the thickness of the meat. Just watch it attentively and use a thermometer if possible.
Shredded Brussels sprouts are sauted in just a bit of bacon and finished with sliced almonds or your favorite nuts. Hazelnuts are a lovely substitute. Fresh pomegranate seeds or dried cranberries are a lovely, but optional finish to this dish as well.
