3 whole, boneless fresh pork tenderloins, about 1 3/4 lbs.
Salt to taste, if desired
Freshly ground pepper to taste
2 tbsp. corn, peanut or vegetable oil
1 tsp. dried or chopped fresh rosemary leaves
1 onion, about 1/4 lb., peeled and cut in half crosswise
8 red, waxy potatoes, about 1 lb.
2 Golden Delicious apples
1/4 c. fresh or canned chicken broth
2 tbsp. finely chopped parsley

1. Preheat the oven to 450 degrees.

2. Sprinkle the tenderloins with salt and pepper. Put the corn oil in a pan large enough to hold the whole tenderloins in one layer. Sprinkle with rosemary and turn the pork in the mixture to coat it all over. Place on top of the stove. Arrange the onion, cut side down, around the pork. Heat the pork, turning to make certain the pieces do not stick. Cook until the pieces are lightly browned all over. Place them in the oven.

3. Meanwhile, peel the potatoes and put them in a saucepan with water to cover and salt to taste. Bring to a boil and cook 5 minutes.

4. Peel, core and quarter the apples as the potatoes cook.

5. Drain the potatoes and arrange them around the meat. Turn the pork and continue baking for total of 30 minutes.

6. At the end of that time, scatter the apple quarters around the meat and return the pan to the oven. Continue baking 15 minutes.

7. Remove the meat to a warm serving platter. Add the broth to the pan. Stir and bring to a boil about 5 minutes; remove from heat. Cut the pork into crosswise pieces and serve with the potatoes, apples and the sauce spooned over. Serve sprinkled with chopped parsley. Yield: 4 to 6 servings.