Direction

1. Preheat the oven to 400°F. Arrange the bread cubes in a single layer on a rimmed baking sheet. Season with the salt and pepper. Bake them for 6 minutes, turn and bake for an additional 4-5 minutes, or until dry and crispy like croutons.
2. Melt the butter in a large skillet over medium-high heat. Add the diced ham, white onion, carrots and celery. Sweat the vegetables until they start to soften, but are still semi-firm.
3. Remove the vegetables to a large mixing bowl and toss with the dried bread cubes, thyme, rosemary, garlic and apples. Set aside.
4. In a small mixing bowl, stir together the garlic powder, cinnamon, cumin, salt, allspice, ginger and pepper.
5. Rub the pork tenderloin with the olive oil and then spice mixture.
6. Place the tenderloin onto a broiler pan and return to the 400°F oven for 30 minutes.
7. Meanwhile, combine the apple jelly, fresh ginger, lemon zest and garlic in small saucepan over medium heat. Stir until combined.
8. At 30 minutes, baste the tenderloin roast with the apple jelly mixture. Toss the stuffing mix with the apple juice and then arrange around the pork roast. Cook for 15 minutes.
9. Remove and baste the roast with apple jelly mixture again. Gently toss stuffing to evenly brown. Return to the oven for 15 minutes, or until internal temperature of roast reaches 155°F using a digital thermometer.
10. Remove the roast and stuffing and let sit for 5 minutes before slicing and serving.
11. If you've tried this recipe, come back and let us know how it was in the comments and star ratings.