Cider Bourbon Sauce
2 oz cider vinegar
2 quarts apple cider (apple juice will work)
1 quart of beef bouillon 1/4 tsp salt
1/4 tsp pepper
4 lbs granny smith apples, sliced

Cook cider and vinegar to a heavy syrup and add the bouillon. Continue to simmer and add salt and pepper to taste. After cooking the pork loin, pour 2 oz of the sauce per person into the pan with 1 tsp of bourbon and the granny smith apples. Cook until apples are soft. Scrape the pan free of all pan drippings and pour over pork loin. Serves 10.