Pork tenderloin roast with apple, onion and garlic gravy
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Pork tenderloin |
| 2 | Granny Smith apples; peeled and sliced | |
| 2 | cups | Chopped onion |
| 8 | cloves | Garlic; peeled (or more) |
| 3 | tablespoons | Olive oil |
| ¾ | cup | Chicken broth |
| 2 | tablespoons | Wine vinegar |
| 1 | tablespoon | Honey |
| S & P to taste | ||
Directions
Brown the meat on all sides in a skillet. You may use either one 3 lb roast or two 1 and ½ 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 ½ hours at 325íF 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@...> on Sep 15, 1997