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Recipe Corner, Apple Rosemary Pork Tenderloin

oct-14-pic4 teaspoons dried rosemary

1½ teaspoons dried thyme
1½ teaspoons dried marjoram
salt and pepper to taste
3 pounds pork tenderloin
1 (12 fluid ounce) bottle hard apple cider
3 Granny Smith apples, cored and cut into 1 inch pieces
1 large red onion, cut into 1 inch pieces
5 tablespoons brown sugar
½ cup flour
¾ cup maple syrup

In a small bowl, mix together rosemary, thyme, marjoram, salt, and pepper. Rub herb mixture over tenderloin. Place in a container, and pour hard cider over roast. Add water until pork is completely submerged. Cover, and refrigerate 6 to 8 hours, or overnight.

Preheat oven to 165ºC.

Place roast in a roasting pan, elevated from the bottom, and pour marinade around the meat. Bake for 1 hour in preheated oven.

In a large bowl, mix apples and onion. Put mixture around and on top of roast. Spoon brown sugar over entire pan evenly. Place roast back into oven, and continue to cook for 1 hour more. Transfer roast, apples, and onion to a serving platter.

For the gravy, brown flour in a frying pan. Pour the marinade/drippings mixture into the pan. Stir in syrup. Cook and stir over high heat until liquid has thickened to desired consistency.

Slice roast, and serve with gravy.