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1 tablespoon olive oil

1 pound pork tenderloin

Salt and pepper

2 teaspoons parsley

1/2 cup chopped onion

1 1/2 cups coarsely chopped Georgia apples

1/2 cup dry white wine or apple juice

1 cup apple jelly

2 tablespoons balsamic vinegar


Preheat oven to 350º.


Grease a baking dish large enough to hold the tenderloin.


Heat oil in a large skillet, add tenderloin to skillet and brown on all sides.


Remove tenderloin from skillet and place in baking dish, then sprinkle tenderloin with salt, pepper and parsley.


Cook apples and onion in same skillet until onions are soft, about 4-5 minutes.


Add wine or juice to skillet and stir, scraping up any browned bits.  Bring to a boil, then remove from heat and pour over tenderloin.


Combine jelly and vinegar until smooth and spread on all sides of pork. 


Bake about 30 - 45 minutes or until internal temperature reaches 145º.


Let stand 10 minutes before slicing. Serve with apple onion-mixture.





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