Today for lunch we had: pork tenderloin with apricot glaze, rosemary, onion, and garlic potatoes, zipper cream peas, CLAUSSEN Pickles, fried apples--ala MED, Debbie, and Cracker Barrel, rolls, pickled beets, apple pie, brownies, Mama's Punch, and sweet tea with lemon.

PORK TENDERLOIN WITH APRICOT GLAZE

1 1/2-2 pounds pork tenderloin, cut into 1 1/2 inch slices
1 bottle Wishbone Berry Vinaigrette
1/4 cup soy sauce
1 (6 oz.) can frozen orange juice, thawed
1 T. sesame seeds
1 T. chopped garlic

Prepare marinade and place in a plastic zipper bag. Make sure to mix all of the ingredients thoroughly. Add the pork tenderloin to the bag and place in the refrigerator. Marinate overnight.

I grilled the tenderloin pieces on the Maverick Health Grill until they were almost done. I then put the tenderloin pieces into the Crockpot. Set the Crockpot on HIGH.

APRICOT GLAZE

2 cups apricot nectar
2/3 cup brown sugar, firmly packed
2 1/2 tsps. mustard (I used Dijon)
2 T. cornstarch
4 tsps. apple cider vinegar

Mix the brown sugar, mustard, and cornstarch in a saucepan. Stir in apricot nectar and cider vinegar. Place over medium heat and cook, stirring constantly, until slightly thickened. Remove from heat.

Pour this mixture over the pieces of tenderloin in the Crockpot and cook for 4 hours on HIGH or 8 hours on LOW.MED AND DEBBIE'S ADAPTATION OF CRACKER BARREL'S FRIED APPLES

6 tart apples, sliced (I used Granny Smith)
1 tsp. lemon juice
2 T. bacon drippings
2 T. margarine
1/4 cup brown sugar
1/8 tsp. salt
1 tsp. cinnamon
dash of nutmeg
2 cups apple juice

Put all of these ingredients in large microwave-safe bowl. Microwave on HIGH for 20 minutes. Remove the bowl from the microwave.

MIX:
1/2 cup apple juice
3 T. cornstarch
1 tsp. apple pie spice
4 T. sugar

Mix the above ingredients in a separate boiler and add to the apple slices. Microwave on HIGH for 15 minutes or until the apples are done, but not mushy.

NOTE: I had to add more cornstarch/water to the mixture to obtain the consistency of the glaze that I wanted for the apple slices.

POTATO, ONION, GARLIC, AND ROSEMARY CASSEROLE

1/4 cup margarine
2 large onions, thinly sliced
2 T. fresh rosemary
1/2 tsp. salt
1/4 tsp. peper
4 medium baking potatoes, washed well
1 cup half and half (I used no-fat)

Preheat oven to 350. Heat butter, onions, garlic, rosemary, salt, and pepper until the onions are cooked through--about 20 minutes. Peel the potatoes, but do not rinse--this is very important! Cut the potatoes into thin slices and place 1/2 of them in a greased pie plate. Top these potatoes with 1/2 of the onion/garlic mixture. Place another layer of potatoes on the top of the onion/garlic mixture. Top with the remaining onion/garlic mixture. Pour 1 cup of half and half over the potatoes and cover with aluminum foil. Bake 1 hour and remove the aluminum foil. Bake for another 20 minutes or until potatoes are done.

BEST CAKE BROWNIES

1/2 cup butter or margarine, softened
1 cup sugar
4 eggs
1 can (16 oz.) chocolate syrup
1 tsp. vanilla extract
1 cup all-purpose flour
1/2 tsp. salt
1/2 cup chopped pecans or walnuts

In a mixing bowl, cream margarine and sugar. Add the eggs, one at a time, beating well after each addition. Beat in chocolate syrup and vanilla. Add the flour and salt until blended. Pour into a greased 15"X10"X1" baking pan. Bake at 350 degrees for 20-25 minuts or until a toothpick inserted in the center comes out clean. Cool for 15-20 minutes before cutting.

Happy Sunday!