TENDER PORK IN APPLE JUICE* 

1 1/2- 2 lb. pork tenderloin, cut into 1-inch cubes
1/2 c. flour
1/3 c. oil (vegetable, canola, etc.)
1 1/2 c. apple juice
1 1/2 c. baby cut carrots
1 medium onion, sliced
1/2 tsp. dried rosemary
1 bay leaf
1 tsp. salt
1/2 tsp. pepper

Preheat oven to 325 degrees.

Place flour in a gallon-size food storage bag. Place half of the pork chunks in the bag, and shake to cover thoroughly. Repeat with remaining pork.

Heat the oil over medium-high heat in a large, nonstick skillet until hot. Add the pork chunks, stirring to brown thoroughly on all sides. (Some of ours didn't get browned on all sides, but enough to lightly cook through). Place cooked pork in a large casserole, which has been lightly sprayed with nonstick cooking spray.

Pour the juice in the skillet, heat, and stir to remove any browned pieces that may be remaining in the pan. 

Add the carrots, onion slices, rosemary, bay leaf, salt, pepper, and warmed apple juice to the casserole. (You don't need to stir- just layer it). Cover, and bake for about 2 hours, or until meat is tender and cooked through. Remove bay leaf, stir, and serve immediately. 

*Allow enough cooking time!