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.
From Rachael Ray Every Day.