| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 8 | Servings | |
INGREDIENTS
| 3 | lb | Pork tenderloin |
| 2 | Granny Smith apples, peeled | |
| and sliced | ||
| 2 | c | Chopped onion |
| 8 | Garlic, peeled or more | |
| 3 | T | Olive oil |
| 3/4 | c | Chicken broth |
| 2 | T | Wine vinegar |
| 1 | T | Honey |
| S & P to taste |
INSTRUCTIONS
Brown the meat on all sides in a skillet. You may use either one 3 lb roast or two 1 and 1/2 lb roasts. Remove the meat and put into a roasting pan with a close fit. In the pan in which you browned the meat, saute' the onions and garlic for 5 minutes. Add the apples and continue sauteeing for about 2 to 4 more minutes. Add the broth, vinegar and honey and stir until mixed. Add salt and pepper to taste. Pur the gravy over the pork, cover with foil and bake for 1 to 1 and 1/2 hours at 325 ÃF until the pork is done. Remove the roast from the pan and let sit for 10 minutes before carving. Slightly mash the the gravy, and serve. NOTES : Very different, this roast is tender and flavorful, very moist with a gravy to die for. If you have any left over, it's wonderful sliced for sandwiches. Slather with leftover gravy YUM Posted to MC-Recipe Digest V1 #782 by Dianne Weinsaft <dee@ncsi.net> on Sep 15, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 562
Calories From Fat: 174
Total Fat: 19.4g
Cholesterol: 159.9mg
Sodium: 181.1mg
Potassium: 889.7mg
Carbohydrates: 36.8g
Fiber: 1.8g
Sugar: 4.1g
Protein: 55.9g