| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 8 | Servings | |
INGREDIENTS
| 3 | lb | Pork tenderloin |
| 2 | Granny Smith Apples | |
| 2 | c | Chopped onion |
| 8 | Garlic cloves,peeled | |
| 3 | tb | Olive oil |
| 3/4 | c | Chicken broth |
| 2 | tb | Wine vinegar |
| 1 | tb | Honey |
INSTRUCTIONS
Contributed to the echo by: Janice Norman Originally from: CIS TENDERLOIN OF PORK WITH APPLE, ONION, AND GARLIC GRAVY Brown the meat on all sides in a skilled. You may use either one 3 pound roast or two 1-1/2 pound 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 sauteing for about 2 minutes longer. Add the broth, vinegar, honey and stir until mixed. Add salt and pepper to taste. Pour the gravy over the pork, cover with foil, and bake for 1 to 1-1/2 hours at 325 until the pork is done. Remove pork from pan and let sit for 10 minutes before carving. Slightly mash the gravy, and serve. Servings: 8 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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