Apple Rosemary Pork Tenderloin Good Recipes

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Apple Rosemary Pork Tenderloin

"This roast is through some distance the fine tenderloin recipe I've ever made. The sweetness imparted from the gravy and the apple flavor is quite special from what's usually expected from a red meat roast. The apple and onion combination cooked with the roast makes an remarkable side dish with a bit of the gravy over the top."

Ingredients :

four teaspoons dried rosemary
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried marjoram
salt and pepper to flavor
three pounds beef tenderloin
1 (12 fluid ounce) bottle difficult apple cider
water
3 Granny Smith apples, cored and cut into 1 inch pieces
1 huge pink onion, reduce into 1 inch pieces
five tablespoons brown sugar
1/3 cup all-reason flour
3/four cup maple syrup

Instructions :

Prep : 30M	Cook : 6M	Ready in : 2H30M

In a small bowl, mix together rosemary, thyme, marjoram, salt, and pepper. Rub herb mixture over tenderloin. Place in a container, and pour tough cider over roast. Add water till red meat is completely submerged. Cover, and refrigerate 6 to eight hours, or in a single day.
Preheat oven to 325 levels F (165 tiers C).
Place roast in a roasting pan, increased from the lowest, and pour marinade round the beef. Bake for 1 hour in preheated oven.
In a huge bowl, blend apples and onion. Put combination around and on pinnacle of roast. Spoon brown sugar over whole pan evenly. Place roast back into oven, and keep to cook dinner for 1 hour more, or till meat reaches a hundred forty five stages F (sixty three tiers C). Transfer roast, apples, and onion to a serving platter.
For the gravy, brown flour in a skillet. Pour the marinade/drippings combination into the skillet. Stir in syrup. Cook and stir over high warmness till liquid has thickened to favored consistency.
Slice roast, and serve with gravy.

Notes :

Try the use of a Reynolds® sluggish cooker liner for your slow cooker for easier cleanup.

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