Roast Pork Tenderloin with Caramelized Onions and Maple Demi Glaze and Sausage Parmesan Stuffing

Well at Nick's request we pardoned the turkey this year. 

Along with the pork and stuffing, we had

Multi-grain Crackers with Stonewall Kitchen Corn Relish

Salad

Roasted Butternut Squash

Corn

Green Beans

Mashed Potatoes

Apple Pie and Pumpkin Pie from Randall's Farm

Roast Pork Tenderloin with Caramelized Onions and Maple Demi Glaze

1 pork tenderloin (about 1 lb)

1 tsp Montreal Steak Seasoning

1 tsp vegetable oil

1 1/2 Tbsp olive oil

1/2 large onion, grated

1 1/2 cups beef stock

1/4 cup maple syrup

6 mushrooms, sliced

2 Tbsp bourbon

1/4 cup white white wine vinegar

2 Tbsp butter

Preheat the oven to 400F. Sprinkle tenderloin with steak seasoning. Heat vegetable oil in a skillet until smoking. Place tenderloin in skillet and cook until browned on all sides. Transfer the tenderloin to a rimmed baking sheet. Reserve the drippings in the skillet. Roast the tenderloin until the interal temperature registers 135F with an instant read thermometer about 10-15 minutes.

Meanwhile heat the olive oil skillet. Saute the onions until translucent but not browned. Add 1/2 cup of stock. Cook until the onions caramelize, about 10 minutes. Add the mushrooms and saute briefly. Add the bourbon, maple syrup, vinegar and remaining stock. Cook until desired consistency. Add butter, stirring until melted and well incorporated

Spice pork across the grain and serve with demi-glace.

Italian Sausage and Parmesan Cheese Stuffing 

3 cups dried stuffing mix (I like Pepperidge Farm Herb Seasoned)

2 tsp olive oil 

1/2 lb hot Italian sweet sausages, casings removed 

1 cup chopped onions 

1/3 cup chopped celery 

1/2 tsp dried thyme 

1/2 tsp dried sage 

1/2 tsp chopped fresh rosemary 

1/2 cup coarsely grated Parmesan cheese 

2 tsp dried cranberries

1 Tbsp chopped fresh parsley 

1/3 tsp salt 

1 tsp coarsely ground black pepper 

1/2 cup egg beaters

1 cup chicken stock

Cooking spray

Spray a 9x9 baking dish with cooking spray. Heat the oil in a skillet. Add sausage, onions, celery. thyme, sage, rosemary, salt and pepper. Sauté breaking up sausage until cooked through. Using slotted spoon, transfer sausage mixture to a bowl with  stuffing mix. Stir in Parmesan and dried cranberries. Mix eggs beaters and broth into stuffing; transfer to baking dish. Cover dish with foil. Bake 30 minutes. Uncover; sprinkle with 1/4 cup Parmesan and bake until top begins to brown, about 10 minutes.