Pennsylvania Hot Pot

• 3 lb. smoked pork tenderloin
• 1 qt. water
• 1 qt. cider
• 1/3 c. firmly packed brown sugar
• 1/3 c. cider vinegar
• 1 head cabbage, cut in 6 wedges
• 6 carrots, cut in 1-inch pieces
• 1 lb. whole green beans
• 12 small white onions (whole)
• 3 cooking apples, cut in wedges
• salt and pepper

1. Place tenderloin in a kettle and add water, cider, sugar and vinegar.
2. Cover and simmer gently until tenderloin is tender or about 1 1/2 hours.
3. Remove tenderloin and place vegetables and apples into liquid.
4. Sprinkle vegetables with salt and pepper.
5. Cut tenderloin into 1/2-inch thick crosswise slices.
6. Place slices on top of vegetables.
7. Cover and simmer 20 minutes or until vegetables are tender.
8. Serve with mustard and horseradish.

pork tenderloin, water, cider, brown sugar, cider vinegar, cabbage, carrots, green beans, white onions, cooking apples, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=625245 (may not work)