IRISH ROAST PORK WITH POTATO STUFFING

2    pounds pork tenderloin, or 6 to 8 boneless lean pork chops
2    tablespoons butter
2    tablespoons hard cider (apple wine) or water

stuffing (see below)
salt and pepper

Make stuffing. Rub meat with salt, pepper and butter. Pour cider
or water into 3 -quart casserole dish. Place meat along edges of
dish.   Cover loosely with foil and bake 1 hour at 350   degrees
(F).

Makes 6 servings.

STUFFING

4 1/2  cups potatoes, coarsely mashed
1/4    cup butter
1      onion
2      large cooking apples, chopped
1      handful chopped fresh sage and thyme

Salt and pepper

To potatoes, add butter, onion, apples, herbs, salt and pepper.
Mix well.

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