1 1/2# Pork Tenderloin

1 # new red potatoes, halved or fingerlings (lightly tossed in olive oil)

2 large sweet onions, sliced thin

2 tart , firm apples, peeled, cored and sliced

1 C. Jersey Mary sauce

2.T canola oil

salt and fresh pepper (Optional for the Garlic Lover)

2 or 3 large cloves garlic, crushed (Another option)

3 T. Port wine or Marsala

Salt and pepper pork and rub with garlic if using. Place in gallon baggie and add 1/4 C. Jersey Mary and marinade from 2hours to overnight. Preheat oven to 400 degrees. Line a 9 x 13 pan with foil for easy clean-up and coat with cooking spray. Place pork in the pan and surround with the potatoes and put in the oven. Baste both with Jersey Mary every 15 min. Roast about 45 min. until instant read thermometer is 150 to 155. Let rest 5 min. before carving. While the roast is in the oven, saute the onions in oil in a heavy skillet, over medium heat. Stir occasionally until dark golden brown, about 30 min. When the onions are almost done add the apples to wilt slightly. (If you are using the wine now is the time to deglaze your onion pan, cook in the wine out about 10min.) Add 1/2 to 3/4 C. Jersey Mary to the pan and heat through. Slice pork on an angle arrange on a platter with the potatoes and top with the compote.

Serves 4. Enjoy!

To order one of the finest BBQ sauces we've ever tried go to: Jersey Mary's Barbeque/Baking Sauce