3 lb Pork tenderloin
2 apples, Granny Smith; peeled
2 c Onions; chopped
8 cl Garlic; peeled (or more)
3 tb olive oil
3/4 c Chicken broth
2 tb Wine vinegar
1 tb Honey
Salt and pepper; to taste
Brown the meat on all sides in a skillet. You may use either one 3 lb roast or two 1 and 1/2 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 sauteing for about 2 to 4 more minutes.
Add the broth, vinegar and 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 and 1/2 hours at 325 F 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, its wonderful sliced for sandwiches. Slather with leftover gravy.
makes 8 Servings