"The belly rules the mind."--Spanish Proverb

Pork Tenderloin with Apples and Brandy Recipe

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This recipe for Pork Tenderloin with Apples and Brandy, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Warns Hubbard Smith
Added: Wednesday, July 13, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 pork tenderloin (5-6#)
2 cloves garlic, chopped
1/2 C. onion, finely chopped
3 T. olive oil
1# Granny Smith apples, peeled, cored and sliced
3/4 C. Calvados brandy

Directions:
Directions:
Preheat oven to 350 degrees.
In heavy skillet, saute garlic and onion in olive oil until tender but not brown.
Add pork and brown over medium-high heat about 5 minutes each side.
Remove meat and place in baking dish.
Add apples to skillet and stir constantly until slightly browned.
Add brandy and deglaze drippings in pan.
Pour apple/brandy mixture over meat and bake for about one hour. Enjoy!

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
1 hour, 30 miutes total time.
Personal Notes:
Personal Notes:
This produces a moist tender roast.

 

 

 

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