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1.
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Preheat the oven to 450 degrees.
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2.
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Sprinkle the tenderloins with salt and pepper.
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Put the corn oil in a pan large sufficient to hold the whole tenderloins in one layer.
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Sprinkle with rosemary and turn the pork in the mix to coat it all over.
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Place on top of the stove.
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Arrange the onion, cut side down, around the pork.
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Heat the pork, turning to make certain the pcs don't stick.
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Cook till the pcs are lightly browned all over.
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Place them in the oven.
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3.
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Meanwhile, peel the potatoes and put them in a saucepan with water to cover and salt to taste.
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Bring to a boil and cook 5 min.
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4.
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Peel, core and quarter the apples as the potatoes cook.
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5.
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Drain the potatoes and arrange them around the meat.
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Turn the pork and continue baking for total of 30 min.
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6.
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At the end of which time, scatter the apple quarters around the meat and return the pan to the oven.
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Continue baking 15 min.
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7.
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Remove the meat to a hot serving platter.
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Add in the broth to the pan.
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Stir and bring to a boil about 5 min; remove from heat.
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Cut the pork into crosswise pcs and serve with the potatoes, apples and the sauce spooned over.
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Serve sprinkled with minced parsley.
