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Ingredients

• 1 tbsp olive oil
• 2 cloves garlic chopped finely
• ½ cup brown sugar, firmly packed
• 2 Chiptole peppers in adobo
• ¼ cup tamarind pulp
• 1 cup Apple Sauce
• 1 teasp salt
• ¼ teasp pepper, finely ground
• 3 tbsp olive oil
• 1 lb Boneless pork tenderloin
• 4 carrots, peeled and cut into small chunks
• 1 lb yukon gold potatoes, small sized cut into quarters
• 3 gala apples
• ½ teasp thyme, finely chopped
• 1 tbsp Italian parley, finely chopped
• 1½ teasp salt
• ½ teasp pepper, freshly ground

Description

I Got This Recipe From The Food Diva, At A Cooking Class I Took At The Kitchen On Fire In Berkeley, CA. This Recipe Is So Good! It's A Bit Involved, Perfect For A Dinner Party Or A Nice Weekend Dinner.

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