CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
Irish |
|
6 |
Servings |
INGREDIENTS
2 |
lb |
Pork tenderloin — or 6 to 8 |
|
|
Boneless |
|
|
Lean pork chops |
2 |
tb |
Butter |
2 |
tb |
Apple cider — hard cider or |
|
|
Apple |
|
|
Wine or water |
|
|
Salt and pepper |
|
|
STUFFING—– |
4 1/2 |
c |
Potatoes — coarsely mashed |
1/4 |
c |
Butter |
1 |
|
Onion |
2 |
lg |
Apples — chopped |
1 |
|
Handful |
|
|
Chopped |
|
|
Salt and pepper |
|
|
Fresh sage and thyme — |
INSTRUCTIONS
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). Stuffing: To
potatoes, add butter, onion, apples, herbs, salt and pepper. Mix well.
Recipe By : "Aine.McManus" <mcmanus@maths.anu.edu.au>, Gaelic List
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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