• 1 cup granulated sugar

• 4 lbs pork tenderloins, trimmed

• 1/3 cup brown sugar, packed

• 1/4 cup vegetable oil

• 2 teaspoons freshly floor black pepper

• 4 rosemary sprigs, leaves finely chopped

For the Apple, Walnut and Onion Relish:

• 2 tablespoons vegetable oil

• 4 Granny Smith apples, peeled, cored and diced into 1/4-inch cubes

• 1 cup chopped walnuts, toasted

• 1 clove garlic, minced

• Salt and freshly

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