Skip to main content

Pork Tenderloin with Corn Muffin Stuffin’, Gravy and Green Beans

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit


  • 1 pork tenderloin, trimmed of silver skin
  • Olive oil, for drizzling
  • Salt and pepper
  • 1 teaspoon dried sage
  • 1 teaspoon granulated onion
  • 2 teaspoons fresh thyme, leaves picked and chopped, divided
  • 6 tablespoons butter, divided
  • 1 rib celery with leafy top, chopped
  • 1 small apple, chopped
  • 1 small onion, chopped
  • 1 bay leaf
  • 2 large or 4 small corn muffins, halved, griddled and buttered
  • 3 cups chicken stock, divided
  • 1/4 cup (a small handful) fresh flat-leaf parsley, chopped
  • 1/2 pound haricots verts (thin green beans), trimmed
  • 1 large shallot, finely chopped
  • 2 tablespoons flour
  • 2 teaspoons Worcestershire sauce
  • 1 jar whole-berry cranberry sauce, for serving


Arrange a rack in the center of the oven and preheat to 475°F. Line a baking sheet with foil and place the tenderloin in the center. Slather it with oil and season with salt, pepper, sage, granulated onion and 1 teaspoon fresh thyme. Roast until an instant-read thermometer inserted into the center registers 145°F, 20-25 minutes.

In a skillet, heat 3 tablespoons butter over medium-heat. Add the celery, apple, onion, remaining teaspoon fresh thyme and bay leaf; season. Cook, stirring often, until softened, 7-8 minutes. Crumble in griddled muffins and 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 place over medium heat. Melt 1 tablespoons butter then 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 tablespoons 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 and divide between plates and plate the stuffing and green beans alongside. Spoon the gravy over the pork and stuffing and serve with a few spoonfuls of cranberry sauce.

Rachael Ray