Sunday, November 2, 2014



    This recipe is an adaptation of one I found on  The original recipe was done in an iron skillet.  I cooked my pork tenderloin in a crock pot and then finished the dish off on the stove top.  It was a delicious fall recipe and combines the best fall food has to offer.  A friend of mine fell and was having a hard time getting around, so I took some of this to her.  She was very happy with it and even asked for the recipe!  I found it was even good warmed up the next day when I packed some for my lunch.  I hope you enjoy it as much as I did.

1 1/2 cups apple cider or apple juice
3 T cornstarch
1/4 cup pure maple syrup
2 tsp apple cider vinegar
2 tsp stone ground mustard
1/4 tsp ground black pepper
1/2 tsp cinnamon
1/4 tsp allspice
1 port tenderloin (a 1-1/2 pounds)
2-3 cored apples (I used gala)

Place tenderloin in crock pot and pour apple cider over it.  Put in maple syrup, mustard, and all spices.  Cook on low until tender (to your taste--I like mine falling apart).  You will probably want to cook at least 4 hours.  Remove meat and put liquid in a stove top pan (I use my corning ware).  Heat the liquid to bubbling and put in cornstarch.  Heat until thickened, turn down the temperature, add apples and cook until they are just tender.  Pour liquid and apples over the meat and serve.  It is so very good!  Enjoy!

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