WHAT DO YA' THINK?

Remember the three recipes I had for pork tenderlion and I ask the readers which one they liked?  Well, I promised to provide pictures of my culinary flair. I don't cook much, but I must admit this turned out nicely. And it was very,very easy. I'll  post the recipe again for those of you who might want to use it for Christmas. I think I'll go with ham for Christmas:)  Here are the promised pictures!

Straight from the oven

 

 





Fixed on a serving dish

 

 

Roasted Tenderloin and Apples

Place a 1 lb. to 1 1/2 lb. tenderloin in a roasting pan. Cover with a tight lid or aluminum foil. Place the pan in a 400 F oven and let cook for 30 minutes. While the roast is cooking, slice two cooking apples (such as Granny Smiths) into 1/4-inch slices. Add 2 tbsp. of fresh or frozen cranberries. In a bowl, combine 2 tbsp. dark brown sugar and 1 tsp. cinnamon. Spoon this mixture over the fruit, coating the fruit thoroughly with the sugar and spice. Remove the tenderloin from the oven after 30 minutes and spoon the fruit mixture on and around the roast. Return the roast to the oven and cook for an additional 15 to 20 minutes until the roast is golden brown and reaches a 160 F internal temperature.

 

 

Author Bio: Deborah Malone’s first novel Death in Dahlonega, finaled in the American Christian Fiction Writer’s Category Five writing contest! Deborah was also nominated for 2012 Georgia Author of the Year in First Novel category. She has worked as a freelance writer and photographer, for the historic magazine “Georgia Backroads.” She has had many articles and photographs published, and her writing is featured in “Tales of the Rails,” edited by Olin Jackson. She is a member of the Georgia Writer’s Association. As a current member of the American Christian Fiction Writer she has established a blog where she reviews Christian Fiction.