This is a recipe which I created using elements from various recipes. I
served it today for a dinner party, and it was a success!

(The nut sauce is from Elisabeth Lambert Ortiz.)

(Sorry that I don't have exact measurements for everything, but I tend
to just throw things together.)

3 or 4 lbs of pork tenderloin trimmed of fat and cut into bite-size
chunks.

In a large deep fry pan, brown the pork in olive oil. Add 2 cups of
chicken broth, a chopped onion, 1 clove of garlic mashed into a paste
with a little salt, some thyme and oregano. Let this mixture simmer for
about 2 hours.

In another saucepan, take 3 tart apples, peeled, cored and cut into
chunks, a good handful of raisins, some sliced black olives, a handful
of chopped onion, a handful of chopped yellow bell pepper, some thyme
and oregano. Add a little chicken broth and let that simmer until the
apples are soft.

When the pork is very tender, remove the meat and add it to the apple
mixture. Keep it on very low heat, just enough to keep it warm. Strain
the broth from fry pan and reserve.

Sautee one chopped onion in butter. When the onions start to become
transparent, add 1 cup of roughly chopped pecans and cook for a couple
minutes. Put the onion/pecan mixture in the blender with a little of
the reserved broth (maybe about a half cup) and blend until smooth (that
will take a little while). Pour this puree into a saucepan, add the
rest of the reserved broth and cook for a few minutes on low heat. Add
salt to taste. Add 1 cup of sour cream and blend in with a whisk.

To serve, pour the sauce over the pork/fruit mixture and garnish with
raisins.

(I made all of this a day ahead of time. About an hour before dinner, I
put the pork/fruit and the sauce on low heat. I added a splash of
chicken broth to the pork so that it wouldn't dry out. Perhaps it was
best to let it sit in the fridge overnight so that the flavors melded
together! Anyway, it came out delicious and was definitely worth the
effort!)

Bill