| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 1 | Servings | ||
INGREDIENTS
| 1 | Pork tenderloin – about 2 lbs | |
| 1/2 | ts | Dried thyme |
| 2/3 | ts | Freshly ground black pepper |
| 2 | Onions; peeled and thinly sliced, (2 cups) | |
| 1/3 | c | Cider vinegar |
| 1/3 | c | Cold water |
| 1 | ts | Sugar |
| 1 | ts | Ground cumin or caraway seeds |
| 1 1/2 | lb | Apples; unpeeled but halved lengthwise, cored and thinly slided crosswise |
| 3/4 | ts | Salt |
INSTRUCTIONS
Season tenderloin with thyme and pepper. Lighly coat skilled with cooking oil. When hot, add pork and brown. Transfer the meat to an oven proof pan. Saute the onions for about 3 minutes or until they are softened. Add the vinegar, water, sugar and cumin or caraway seeds to the skillet. Stir in the apples, salt and the remaining 1/2 tsp pepper. cover and boil the mixture gently over medium heat. Add the pork, cover and place in preheated oven at 350 for about an hour. per serving: 230 calories, 4.8 g fat, 1.5 g. saturated fat, 81 mg cholesterol, 328 mg. sodium Sorry I can't give credit where the recipe came from - all I can say is that a member of our Light Gourmet Cooking Group found it somewhere. Posted to Digest eat-lf.v097.n003 by Barb Rothenberger <brothenb@digmo.org> on Jan 04, 1998
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