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Pork Tenderloin Casserole Recipe

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This recipe for Pork Tenderloin Casserole, by , is from A Collage of Recipes from Now and Then, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mrs. Frederick Oosting, R.R. # 1, Roslin (1985)

Category:
Category:

Ingredients:  
Ingredients:  
1 lb pork tenderloin
1/4 c butter
2 medium onions
1 red sweet pepper
1/4 lb mushrooms
1/2 lb small carrots
1 tsp thyme seasoning
1/3 c all purpose flour
1 1/2 c cider or wine
1 1/4 c chicken stock or water and chicken bouillon cube
2 apples

Directions:
Directions:
Cut the pork tenderloin into bite size pieces. Heat the butter and fry the pork for a few minutes until golden brown. Put into the casserole then fry the sliced onions until golden brown and add to the pork. Chop the pepper removing seeds and core. Toss the peppers, mushrooms, carrots in the butter then mix with pork and onions. Sprinkle with thyme and seasoning. Stir in the flour to the butter remaining in the pan and cook for several min, then gradually stir in the cider or wine and stock. Bring to a boil and cook until thickened. Season lightly and add to meat etc. Cover casserole and cook for 45 min in 375F oven. Add sliced apples and cook for further 15 min.

Personal Notes:
Personal Notes:
Variation: Omit pepper and add green beans or peas.

 

 

 

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