Roast Pork Loin W/Sage In Carmelized Apple Sauce

• 4 1/2 - 5 1/2 lb. pork tenderloin
• 1 clove garlice - cut into thin slivers
• 2 t. ground coriander
• S&P to taste
• 2 Rome Beauty apples - cored & sliced
• 2 med onions - halved & thinly sliced
• 1 T. ground ginger
• 1 1/2 c. dry white wine
• 1 T. dried sage
• 1 T. parsley
• 3 c. chicken stock
• 1/4 c. white wine vinegar
• 1/4 c. sugar

1. Oven 375. Let pork come to room temperature. Make shallow slits with a tip of knife in fatty side of pork. Insert piece of garlic in each slit.(approx. 2 dozen incisions) Sprinkle meat with coriander & dust with Salt & pepper. Insert meat thermometer. Layer apples, onions, ginger, wine & sage in large roasting pan. Set meat on top of vegetables. Approx 23 minutes per lb til thermometer registers 160 degrees. Remove and cover with foil and towel. Add all of pan remains to deep skillet. Heat until bubbly.
2. For Caramel Sauce: Put vinegar and sugar into small saucepan over low heat until sugar dissolves and becomes liquid. Turn up heat and let mixture bubble steadily until a golden caramael color. Add chicken stock when mixture is just about to burn. Let cook over low heat until all caramel dissolves. It will sputter. Pour caramel into skillet ww/ apples and stir thoroughly. transfer to small serving bowl and serve with Pork.

pork tenderloin, clove garlice, ground coriander, sp, onions, ground ginger, white wine, sage, parsley, chicken stock, white wine vinegar, sugar

Taken from www.epicurious.com/recipes/member/views/roast-pork-loin-w-sage-in-carmelized-apple-sauce-1236081 (may not work)