Friday, October 3, 2008

Apple Rosemary Pork Tenderloin

1 boneless pork tenderloin (about 2 lbs)
¾ tsp salt
¼ tsp pepper
2 cups apple cider or apple juice
3 sprigs of fresh rosemary
½ cup dried cherries, pits removed
5 tsp cornstarch

1. Sprinkle salt and pepper liberally on tenderloin and brown in frypan with cooking spray, frying for 4-5 minutes per side.
2. Add half apple cider/juice to crock pot, then add one sprig rosemary. Place tenderloin in slow cooker, then remaining rosemary. Cover with cherries.
3. Cover with lid and cook on low for 5-6 hours. Remove roast from slow cooker, wrapping in foil to keep warm.
4. Pour sauce into saucepan, removing cherries and rosemary (use a strainer). Add ¾ cup cider/juice and bring to boil. In a small bowl, combine last ¼ cup cider/juice with cornstarch and slowly add to saucepan. Boil for 1-2 minutes until sauce is thickened. Serve sauce over pork.

Kitchen tip:
Pork tenderloins come 2 in one package. Use one and freeze the other for up to 3 months.

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