| 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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