Recipe - Bourbon And Honey Smoke-Roasted Pork Tenderloin

2 One half cup Dry white breadcrumbs
One half cup (1 stick) butter, melted
2 pound Tart green apples, peeled,
cored and cut or sliced up
Three fourths cup Firmly packed brown sugar
One fourth teaspoon (generous) cinnamon
One half cup Bourbon
Vanilla ice cream or
whipping cream

Preheat oven to 375øF. Butter deep 2 quart casserole or baking dish
(preferably with lid). Toss crumbs with butter in medium bowl. Sprinkle
1/3 of crumbs over bottom of casserole. Toss apples with sugar and cinnamon
in large bowl. Spread half of apples over crumbs in casserole. Top with
half of remaining crumbs, then remaining apples and remaining bread crumbs.
Pour One half cup bourbon over top.

Cover casserole with lid or foil and bake 25 minutes. Uncover and continue
baking until apples are tender and crust is crisp, about 45 minutes. Serve
warm or at room temperature with ice cream or whipping cream. Yield: 8
servings. Typed in MMFormat by cjhartlin@msn.com Source: Bon Appetit Nov.
88
Posted to MMRecipes Digest by "Cindy Hartlin" cjhartlin@email.msn.com
on Feb 20, 1998