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Pork Tenderloin with Apples: ( Range Top )

3 Slices Bacon
1 Pork tenderloin
3 Tart apples
(Granny Smith or Johnathans)

1/2 Cup Apple cider vinegar
1/2 Cup Water
1/4 Cup Sugar
Course, ground black pepper


In a skillet, brown bacon until crisp. Remove bacon and set aside. Reserve
the bacon drippings and this same pan (you will need it). Remove all the
silver and fat from the tenderloin. Sprinkle lightly with the course ground
pepper. Place in the hot bacon grease and brown on all sides, then turn
down the fire to low and let cook for approx. 25 to 30 minutes uncovered,
turning every now and then. While the meat is cooking, core and slice the
apples and set aside. Remove the meat after 25 or 30 mins. The pork will
be done but still a little pink inside. You don't want it over cooked.

Set aside in a dish covered with foil to keep it warm. In a small bowl mix
vinegar,water,sugar and stir until sugar is dissolved. add the apples and
the vinegar mixture to the same pan and cook until apples are soft but not
mushy. Slice tenderlion into medallions and pour apples over pork and then
crumble bacon ontop and serve. Serve with a salad.


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