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

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