1 pound pork tenderloin
2 TBS. butter
1 medium onion
1 cup fresh bread crumbs
2 apples(McIntosh, Rome or Empire)
1 tsp. oregano
1/2 tsp black pepper
1/2 tsp salt
1 TBS. olive oil

Glaze:
4 TBS. maple syrup
2 TBS cider vinegar
2TBS. brown sugar
1 TBS. brown mustard

Split tenderloin almost in half lengthwise. pound to about 1/2 inch thick. Melt butter in skillet over medium heat. Add apple and onion and saute till light brown and soft, about 5 minutes. Add breadcrumbs, oregano and toss with the apple onion mixture until moist. Remove from heat. Salt and pepper the inside of tenderloin and spread apple stuffing over surface.

Roll tenderloin lengthwise and tie with kitchen string, reheat skillet over medium heat. Add oil and brown pork on all sides. Place in baking dish. Make the glaze by combining the maple syrup, sugar, vinegar and mustard. Pour 1/4 of glaze over pork and bake in preheated 375F. degree oven for 45 minutes. Baste again every 15 minutes until done. Let stand out of oven for 10 minutes before serving.

Serve with apple sauce and mashed potatoes

Recipe submitted by the New England McIntosh Growers Association