This entry thoughtfully given to us by Grampa!

Pot-roasted Pork and Apples
Recipe By :
Serving Size : 4
Categories : pork
Amount Measure Ingredient — Preparation Method
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3 tablespoons olive oil
2 3/4 pound pork tenderloins
1 pound medium shallots — peeled
1 parsnip (1/2 pond) — halved lenghtwise and sliced
1/2″ thick
2 cloves garlic — coarsely chopped
4 baking apples (2 pounds) — peeled and quartered
2 cups apple cider (juice)
3 large thyme sprigs
salt and pepper
Heat one tablespoon of the olive oil in a cast-iron casserole. Add the pork and brown; transfer to a platter.
Heat another tablespoon of the olive oil in the casserole. Add the shallots and the parsnip and cook untill lightly browned, about 8 minutes, add to the platter. Heat the remaining 1 tablespoon of olive oil in the pot. Add the garlic and cook for 1 minute. Add the apples and cook until lightly browned, about 5 minutes.
Add the cider and thyme to the pot and simmer, stirring to scrape all the brown bits from the bottom. Add the pork and vegetables and season with salt and pepper. Cover and simmer until the meat is barely rosy within, aboui 25 minutes. Remove the pork. Simmer the apples and vegetables over moderately high heat until tender, about 5 minutes. Carve the pork and serve with the apples and vegetables.
Source:
“Food & Wine p. 84”
Copyright:
“11/2003”
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Per Serving (excluding unknown items): 92 Calories; 10g Fat (97.5% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Vegetable; 2 Fat.