Basic White Sauce with Variations
INGREDIENTS:
3 lb Pork tenderloin 3 tb Olive oil
2 Granny Smith Apples 3/4 c Chicken broth
2 c Chopped onion 2 tb Wine vinegar
8 Garlic cloves,peeled 1 tb Honey
3 lb Pork tenderloin 3 tb Olive oil
2 Granny Smith Apples 3/4 c Chicken broth
2 c Chopped onion 2 tb Wine vinegar
8 Garlic cloves,peeled 1 tb Honey
Contributed to the echo by: Janice Norman Originally from: CIS TENDERLOIN OF PORK WITH APPLE, ONION, AND GARLIC GRAVY Brown the meat on all sides in a skilled. You may use either one 3 pound roast or two 1-1/2 pound 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 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 1-1/2 hours at 325 until the pork is done. Remove pork from pan and let sit for 10 minutes before carving. Slightly mash the gravy, and serve.
Yield: 8
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 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 1-1/2 hours at 325 until the pork is done. Remove pork from pan and let sit for 10 minutes before carving. Slightly mash the gravy, and serve.
Yield: 8