Loin Pork Roast
|Boneless pork tenderloin||4 Pound|
|Garlic||2 Clove (10 gm), slivered|
|Carrot||1 Large, scraped|
|Onions||2 , minced|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Lemon||1 , juiced|
|Tart apples||4 , pared, cored and quartered|
Carefully remove all excess fat.
Insert slivers of garlic into meat and rub with mustard, herbs and seasoning.
Put parsley, carrots, half the onions, celery into baker.
Cover with remaining minced onions.
Moisten with wine and lemon juice.
Close and bake.
One half hour before end of cooking time, crown roast with apples sprinkled with cinnamon.
Close and finish baking.