3 lb. pork tenderloin
2 tbsp. cooking oil
2 (20 oz.) cans pie-sliced apples, drained
1/2 c. packed brown sugar
6 c. herb-seasoned stuffing mix
1/2 c. chopped celery
1/4 c. melted butter
3 tbsp. instant minced onion
1 tsp. salt
1/2 tsp. ground sage
2 c. beef broth

Have your butcher cut the pork tenderloin into 12 slices and flatten each slice. Sprinkle meat slices with a little salt and pepper. In a skillet, brown meat well on both sides in hot cooking oil. Divide the pork slices between two 12 x 7 1/2 x 2 inch baking dishes.

Combine apples and brown sugar. Spoon over tenderloin slices. Combine stuffing mix, celery, melted butter, onion, salt and sage; toss with beef broth until moistened. Press stuffing into 1/2 cup measure; unmold a stuffing mound onto each tenderloin slice.

Bake, uncovered, at 375 degrees until pork is done, about 1 hour. Garnish with parsley and poached fresh apple slices, if desired. Makes 2 casserole, 6 servings each.

TO FREEZE: Omit baking casseroles, wrap securely and freeze. Bake frozen casseroles, covered; at 400 degrees until pork is done, about 1 1/4 hours.