Irish Roast Pork with Potato Stuffing 2 pounds pork tenderloin or 6 to 8 boneless lean pork chops 2 tablespoons butter 2 tablespoons hard cider (apple wine) or water Stuffing (see below) Salt and pepper Make stuffing. Rub meat with salt, pepper and butter. Pour cider or water into 3 -quart casserole dish. Place meat along edges of dish. Cover loosely with foil and bake 1 hour at 350 degrees F. Makes 6 servings. Stuffing 4 1/2 cups potatoes, coarsely mashed 1/4 cup butter 1 onion 2 large cooking apples, chopped 1 handful chopped fresh sage and thyme Salt and pepper To potatoes, add butter, onion, apples, herbs, salt and pepper. Mix well.