Pork Tenderloin with Hot Apple Relish

A little explanation: I was going for the Sweet and Tangy recipe that I haven’t posted yet, but I’d ran out of cranberries so we used tart Granny Smith apples instead…. the girls couldn’t get enough and were licking the plates.  (And then I yelled, and then they quit that.)

Ingredients:

• 2 granny smith apples, finely chopped
• 1/3 c. chopped onion
• 1/2 c. + 1/4 c. water
• 1/8 c. lemon juice
• 1/4 c. white wine vinegar
• 3 g. splenda
• 1/2 tsp ground ginger
• 1/2 tsp cinnamon
• dash nutmeg
• 1 lb pork tenderloins

Directions:

1. Place tenderloin in roasting pan with 1/2 cup water.
2. Bake in 350°F oven  until meat thermometer reaches 160. (approx. 20-30 minutes)
3. Combine remaining ingredients in saucepan.  Heat over med-low heat for 20 minutes, stirring often.  (adding a couple tablespoons of water if it becomes too thick)
4. Remove tenderloin, slice into rounds and arrange on plate.  Top with hot relish.