So, I trimmed off the fat, cut the tenderloin open lengthwise and added minced garlic, Sweet chili sauce, red wine vinegar, and apple cider. Then I minced a few apples and a leek together and sprinkled those on top and around the edges of the pan. Salt and pepper the sucker and covered it in foil before popping it in the oven. There was a great juice and wonderful apple confit when it was done. Don't overcook it...such a shame to waste the juice.
Sunday, May 09, 2004
Posted by MaineCliffDweller at 5/09/2004 05:11:00 PM