"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pork Tenderloin with Potatoes and Apples Recipe

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This recipe for Pork Tenderloin with Potatoes and Apples, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bill and JoAnn
Added: Friday, May 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 to 3 whole boneless pork tenderloins, (approx. 1 lbs.)
1 tbsp. fresh rosemary (can use dried)
8 new potatoes (approve. 1 lb.)
cup chicken broth
Pepper to taste
2 tbsp. oil
1 onion (1/4 lb.) peeled and cut in half
2 Golden Delicious apples
2 tbsp. chopped parsley

Directions:
Directions:
Preheat oven to 450. Sprinkle meat with pepper. Put oil in pan large enough to let tenders lay flat. Sprinkle with rosemary and turn meat in mixture to coat all over. Place on top of stove, arrange onion around meat. Heat pork, turning until browned. Place pan in oven. Boil potatoes for 5 minutes. Peel, core and quarter apples. Drain potatoes, place around meat. Turn pork and continue baking for a total of 30 minutes. At end of 30 minutes, scatter apple pieces around meat. Bake for an additional 15 minutes. Remove from heat, Cut pork crosswise into pieces and serve with potatoes, apples and sauce, Sprinkle with parsley.

Number Of Servings:
Number Of Servings:
4 to 6
Personal Notes:
Personal Notes:
Good

 

 

 

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