tag:blogger.com,1999:blog-5260519.post-939038112003-05-06T22:10:00.000-05:002004-03-26T09:54:31.233-06:00A deliciously different way to cook pork tenderloin on a lazy afternoon, especially good over hot buttered egg noodles, or served with quartered new red potatoes.<ul><li>4 1-1/2 inch thick slices lean pork tenderloin</li><li>2 cups unsweetened apple juice or cider</li><li>3 T. cider vinegar</li><li>1 tsp. caraway seed</li><li>1/4 tsp. coarse black pepper</li><li>1 large or two small cubes pork, chicken or vegetable bouillon</li><li>dash turmeric, for color</li><li>2 T. olive oil</li><li>4 cloves garlic, pressed or minced</li><li>1 T. minced onion or 1 tsp. dried minced onion</li></ul>In a large covered saucepan (at least 10-12 inches in diameter) saute minced onion, garlic and caraway seed until fragrant. Add pork tenderloin, searing each side. Add apple cider, vinegar and remaining seasonings. Stir gently, cover pan tightly and lower heat to a simmer. Braise for two-three hours until meat is very tender, and then uncover pan and raise heat a little. Allow the juices to simmer and reduce until slightly thickened. Serve.Lenkahttp://www.blogger.com/profile/05897151468257242033noreply@blogger.com