| 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 |
cl |
Garlic; peeled (or more) |
| 3 |
tb |
Olive oil |
| 3/4 |
c |
Chicken broth |
| 2 |
tb |
Wine vinegar |
| 1 |
tb |
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 íF 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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