Ingredients
3 lb pork tenderloin
2 granny smith apples
2 cup chopped onion
8 garlic cloves,peeled
3 tbsp olive oil
3/4 cup chicken broth
2 tbsp wine vinegar
1 tbsp honey
Directions
Contributed to the echo by: Janice Norman Originally from: CIS
TENDERLOIN OF PORK WITH APPLE, ONION, AND GARLIC GRAVY Brown the meat
on all sides in a skilled. You may use either one 3 pound roast or
two 1-1/2 pound roasts. 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 sauteing for about 2
minutes longer. Add the broth, vinegar, 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 1-1/2
hours at 325 until the pork is done. Remove pork from pan and let sit
for 10 minutes before carving. Slightly mash the gravy, and serve.
Servings: 8
Servings: 8 servings
Pork Tenderloin With Apple & Onion Recipe brought to you by Recipe Ideas
Categories: Fruit; Meat; Pork; Vegetable
The History of Recipes
It is quite possible to prove the history of written cooking instructions way back into the far past, in truth as far into history as early Egypt, and maybe further still. Interesting though that is, mostly, these old cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe discovered, according to Professor Solomon Katz, are some tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful and blissful. Progressing into Roman times around 25BC a roman called Apicius assembled a collection of scripts which described recipes cooked by wealthy Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into starters, main course and afters, something that is very familiar to us today. Aspicius also recounts how the ancient chefs used many different herbs and spices, including a few that are still present in modern kitchens like basil, fennel and asafoetida. For the centuries that followed, the upper-class families of Wesstern Europe tried to serve up the most extravagent meals, and consequentially the best cooks and their collection of recipes were highly sought after. However, it was during the nineteenth century that cooking and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collating, verifying, and recording recipes that were common in the better off homes of the day. By the advent of the twentieth century, cooking books are starting to become popular mostly as a result of better eduction, people having more spare time and being a little richer. |
We hope you enjoy this Pork Tenderloin With Apple & Onion recipe.
