Stuffed Pork Tenderloin
2 t. minced garlic
1/2 t. dried rosemary
1/2 t. dried thyme
1 t. salt
1/2 t. pepper
1 boneless pork tenderloin
1 T. butter
1 c. thin strips, yellow onion
2 large tart apples, peeled, cored, and thinly sliced
10 thin slices swiss cheese
1 c. apple juice/cider
Preheat the oven to 325 degrees. Fit a baking pan with a rack. Cut the tenderloin in half, lengthwise. In a small bowl, combine the garlic, rosemary, thyme, salt, and pepper. Rub half of the spices mixture on the inside of the pork.
In a medium skillet, saute the onion and apples in the butter for 5 minutes, or until soft. Spread this mixture evenly on the pork and cover with the cheese slices.
Put the pork back together and tie with cotton sting (or dental floss). Place the roast on the rack in the pan and pour the apple juice over it, then rub the pork with the remaining spices.
Roast, uncovered, basting frequently with the pan drippings for 2 to 2 1/2 hours. Let stand for 15 minutes before slicing.
From: mom
1/2 t. dried rosemary
1/2 t. dried thyme
1 t. salt
1/2 t. pepper
1 boneless pork tenderloin
1 T. butter
1 c. thin strips, yellow onion
2 large tart apples, peeled, cored, and thinly sliced
10 thin slices swiss cheese
1 c. apple juice/cider
Preheat the oven to 325 degrees. Fit a baking pan with a rack. Cut the tenderloin in half, lengthwise. In a small bowl, combine the garlic, rosemary, thyme, salt, and pepper. Rub half of the spices mixture on the inside of the pork.
In a medium skillet, saute the onion and apples in the butter for 5 minutes, or until soft. Spread this mixture evenly on the pork and cover with the cheese slices.
Put the pork back together and tie with cotton sting (or dental floss). Place the roast on the rack in the pan and pour the apple juice over it, then rub the pork with the remaining spices.
Roast, uncovered, basting frequently with the pan drippings for 2 to 2 1/2 hours. Let stand for 15 minutes before slicing.
From: mom
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