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Pork Tenderloin with Apples 76

Pork Tenderloin with Apples
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.