Pork Loin with Baked Apples

My first ever pork loin and it was a success :-)! The baked apples were good, but I didn't necessarily like them with the pork. The meat turned out moist with a subtle flavor that was a hit with the whole family. Now I just need to figure out what to do with the leftovers (it was pretty big for our little family)! Recipe from My Kitchen Cafe.

(ours was 2.5 lbs and I cut the seasoning in half, but still put 1 c. water in)
5 pounds pork tenderloin
1 teaspoon salt
1/8 teaspoon garlic salt
1/8 teaspoon seasoning salt
dash black pepper
1/2 teaspoon rosemary
1 cup water

Baked Apples
4 Granny Smith apples, sliced
1 cup brown sugar
4 tablespoons butter, melted

Place pork in roasting pan. Make seasoning by mixing together salt, garlic salt, seasoning salt, pepper and rosemary. Lightly sprinkle seasoning mixture over pork. Cook in preheated oven at 350 degrees for about 30 minutes or until brown, then add 1 cup water. Cover with foil and cook for another 1 1/2 hours at 225 degrees. Pull out of oven and let sit about 10 minutes before slicing.

To make gravy, drain meat juices into pot. In a bowl, mix together 1/2 cup water and cornstarch until smooth. Slowly add to pork juices, stirring constantly over medium-low heat. To thicken gravy, add more cornstarch mixture until gravy reaches desired consistency.

To make baked apples, lay apple slices on greased sheet pan. Sprinkle with brown sugar first, then dribble with melted butter. Cook in preheated oven at 325 degrees for about 15 minutes or until brown.

Serve pork slices with baked apples and gravy. Makes 12 servings.