Sunday Roast

I miss this.  In England, it is customary to gather on a Sunday at a family member or close friend's home and have a Sunday Roast, usually late in the afternoon.  The roast can be any meat or even veggies, which I have had over a baked potato. Yum.   Even the local pubs serve a Sunday Roast menu instead of their regular fare.  My favorite was usually the roast chicken.

I want to continue the tradition now that we live back in the US.  Today, however, I have a cold, so the kids will be lucky to get freezer pizza.  But, if you are inclined to have a nice lazy long dinner with friends on a Sunday, I will share with you a really good recipe that we have tried several times.

Pork Tenderloin Roast with Stuffing and Apples.  Enjoy!
(It only takes a few minutes to assemble, and only 30 minutes to cook. ) from Food Network

Ingredients:

•               2 whole pork tenderloins, 1 1/2 to 2 pounds total

•               salt and pepper

•               1/3 cup apple juice

•               1 tablespoon butter

•               1 teaspoon dried leaf sage, crumbled

•               3/4 cup chopped peeled tart apple

•               1/2 cup chopped onion

•               3/4 cup herb seasoned stuffing crumbs

•               1 cup apple juice

•               4 slices bacon, halved crosswise

Preparation:

Cut each tenderloin lengthwise, but not all the way through. Flatten. Sprinkle generously with salt and pepper.

Heat 1/3 cup apple juice with butter and sage. Stir in chopped apple and onion and stuffing mix. Spread stuffing mixture over one flattened pork tenderloin then top with the other flattened pork tenderloin. Skewer shut. Place pork in a shallow baking pan. Pour 1 up apple juice over the meat then lay bacon across top. Roast uncovered at 350° for 1 1/2 hours, or until cooked through. Remove skewers.
Serves 6 to 8.