PorkTenderloin with Apple & Onion
Yield
8 servingsPrep
20 minCook
90 minReady
120 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
pork tenderloin
|
|
| 2 | each |
Granny Smith apples
|
|
| 2 | cups |
onions
chopped |
|
| 8 | each |
garlic cloves
peeled |
|
| 3 | tablespoons |
olive oil
|
|
| ¾ | cup |
chicken broth
|
|
| 2 | tablespoons |
white wine vinegar
|
|
| 1 | tablespoon |
honey
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
pork tenderloin
|
|
| 2 | each |
Granny Smith apples
|
|
| 473 | ml |
onions
chopped |
|
| 8 | each |
garlic cloves
peeled |
|
| 45 | ml |
olive oil
|
|
| 177 | ml |
chicken broth
|
|
| 3E+1 | ml |
white wine vinegar
|
|
| 15 | ml |
honey
|
|
Directions
Brown the meat on all sides in a skillet.
You may use either one 3 pound roast or two 1½ pound roasts.
Remove the meat and put into a roasting pan with a close fit.
In the pan in which you browned the meat, sauté the onions and garlic for 5 minutes.
Add the apples, and continue sautéing 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 1½ hours at 325℉ (160℃) until the pork is done.
Remove pork from pan and let sit for 10 minutes before carving.
Slightly mash the gravy, and serve.
