Pork Tendeloin with aple Onion and Garlic Gravy



What you will need:
1.5 kg Pork tenderloin
2 apples, Granny Smith; peeled
2 cups Onions; chopped
8 cloves Garlic; peeled (or more)
3 tbsp olive oil
3/4 cup Chicken broth
2 tbsp Wine vinegar
1 tbsp Honey
Salt and pepper; to taste

Brown the meat on all sides in a heavy pan . Remove the meat and put into a roasting pan with a close fit. In the pan in which you browned the meat, saute the onions and garlic for 5 minutes. Add the apples and continue sauteeing for about 2 to 4 more minutes.

Add the broth, vinegar and honey and stir until mixed. Add salt and pepper to taste. Pour the gravy over the pork, cover with foil and bake for 1 to 1 and 1/2 hours at 170* C until the pork is done. Remove the roast from the pan and let sit for 10 minutes before carving. Slightly mash the the gravy, and serve.

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