4# pork tenderloin
5 ribs celery (cut 3" long)
5 carrots (cut 3" long)
3 Onions (cut in quarters)
15 oz can pineapple juice
8 oz brown sugar
water as needed
salt & pepper as needed
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Place vegi's in roasting pan,add juice,brown sugar,water
pork loin,you may need to truss pork,salt & pepper top as
needed. Set oven at 300 degree's. Cover with foil. You want
to cook this slow & it will be very tender. With the juice
in the pan you can make a gravy. For a good gravy you should
make a roux which is equal parts flour to butter or margerine,make the roux ahead of time &
add to the hot liquid,stirring with a whip,let cook for about 30 min. to cook out flour. This
gravy will suprise everyone,most people can't figure what is in it,plus it taste good. This
is good with garlic mashed potatoes & fresh corn on the cobb.

Easy pork tenderloin

Trim meat of any excess fat. Salt and pepper
well. Also sprinkle with Herbs de Provence or
other herb mixture.
Either grill, bake or pan brown the
meat, turning to brown evenly. When done,
lay on a sheet of tin foil and spread with a
thin layer of Dijon mustard. Then spread
generously on all sides with All-Fruit peach
preserves. Wrap tightly in tin foil and
return to grill or oven for 3-5 minutes.
Will make it's own cause.
Serve with wild or brown/white rice combination
that is cooked in chicken broth, adding some
dried cranberries in the last 10 min. of
cooking.