1 to 1 1/2 lb. boneless spare ribs
2 medium Jonathan apples
2 lb. fresh carrots
3/4 cup sweet concord wine (or port cooking wine)
1/3 cup sweet "duck" sauce
1/2 tbsp. spicy mustard
3 tbsp. soy sauce
2 tbsp. dehydrated minced onion
1/3 cup light corn syrup
1/3 cup dark brown sugar
1/2 cup + 2 tbsp. clarified butter ("ghee")
3 large stalks celery

In a casserole dish or roasting pan place: thawed pork; 4 large carrots, unpeeled & sliced into large segments; 3 large stalks celery, sliced in large segments; Jonathan apples, unpeeled and cored then sliced into medium thick rounds, halve the rounds of one apple. Arrange the apple rounds on top of the pork, using the halved rounds to fill any spaces missed by the rounds. Overlap for good coverage. The apple layer helps keep the pork moist. Set aside.

THE NEXT STEP IS ONLY NECESSARY IF USING BUTTER. You do not need to clarify butter.

Place the butter in a small saucepan or small cast iron frying pan. With the burner on high, melt the butter, stirring it constantly. When completely melted set the burner to it's lowest setting and allow the butter to rest (be mindful, especially when using cast iron. It can burn easily) for 7 to 10 minutes. Remove from heat an allow to cool. When the butter has cooled, skim off any white sediment that has risen to the top. The sediment is milk residue, and removing it greatly improved the taste of your tenderloin and carrots, but is by no means a required step!

While butter is cooling, combine in a small dish the wine, "duck" sauce, mustard, soy sauce, minced onion, and 2 tablespoons clarified butter (ghee). Mix well and pour over pork. Cover dish with lid, or foil.

Preheat oven to 350°F, allowing the pork to marinate during preheating.

In a small casserole or other oven safe dish, slice the remaining unpeeled carrots in the same manner as for the pork. Add brown sugar, corn syrup, and the remaining butter. Cover with foil or lid.

When at temperature, place the tenderloin and carrots on center rack and bake for 45 minutes.

Remove foil / lid from both dishes. Move apple slices from top the meat (no need to remove them completely, just push them aside) and spoon glaze over pork. Set oven to broil (at a high setting, ovens are all different, mine is merely "high" and "low"). Move pork to upper rack and broil for 2-3 minutes. Turn the meat over, spoon glaze, and broil for 2-3 minutes.

After broiling, remove pork and turn off oven, place the carrots on top rack (nearest broiler) to continue cooking from the residual heat. Slice tenderloin thinly, remove carrots from oven (the glaze should have slightly caramelized during those last few minutes). Spoon glaze over sliced pork, garnish with carrots, and serve.

Submitted by: E. Messersmith