Pork Tenderloin Teriyaki with Fried Apples and Roasted Vegetables

This is a meal we made on the charcoal grill using indirect heat.  First the meat was seared for 2-3 minutes a side then moved to the furthest area from the coals which were pushed to one side.  Then is cooked for about 15-20 minutes and went into the oven on the lowest setting (170 degrees) wrapped in foil until the vegetables cooked for a total of one hour wrapped in foil over the coals.  The apples were cooked on the stove and then turned off until the rest of the meal was finished.

Ingredients for the Tenderloin:

1 pork tenderloin trimmed of silver skin but left whole
1/2 C. Teriyaki sauce
1/2 c. honey

Mix the Teriyaki sauce and honey and pour over the meat in a zip lock bah.  Let this marinade for at least 2 hours and up to overnight.  Grill until desired doneness and remove from the grill.  Let the meat rest 10-15 minutes before carving.  Serve atop roasted root vegetables.  Yield 2 servings.

Roasted Root Vegetables:

6 carrots washed and  peeled
2 potatoes washed and quartered
2 spring onions cleaned and whole
2 T. olive oil
salt and pepper

Make a large square of foil and place the carrots on the bottom. Next layer the onion and potato.  Drizzle with oil and sprinkle with salt and pepper.  Close the foil to make a pouch.  Repeat with another sheet of foil so you have a double thickness.  Roast over grill grate on medium heat for 50-60 minutes.  Yield 2 servings.

Fried Apples:

5 tart apples cored peeled and cut into eights
1 t. lemon juice
3 T. bacon grease or butter
4 T. brown sugar
1 t. cinnamon

Toss apples in the lemon juice while you preheat pan on the stove.  Add the fat and melt.  Add the apples and brown sugar stirring to mix.  Simmer covered for15 minutes until the apples are tender.  Sprinkle with the cinnamon and stir.   Yield 4 servings.

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