1. Once the roast pork chop reaches 145 degrees Fahrenheit, take it out of the oven with an instant thermometer. Put the pork on the chopping block for 20 minutes to give the meat time to reabsorb all the juice. I like to cut thick pork tenderloin, 3/4 to 1 inch. Of course, you can cut it thinner if you like. Put some pork slices on the plate and sprinkle some boiled apples and onion slices around. Finally, pour into a sweet vanilla maple leaf pot and add a tablespoon of sour green applesauce.

The combination of delicious pork, sweet caramel baked apple, onion and crisp green apple sauce just satisfies the appetite of all hungry people at the table. The oven is getting hot. Arrange a middle oven and heat it to 400 degrees Fahrenheit.

3. Let the garlic sauce. Cut off the stem end of garlic cloves. Coarse garlic, sprinkle with salt. Hold the blunt edge of the knife with both hands, tilt the knife slightly, scrape off a pile of garlic and salt, and make it flat. Pile garlic and salt into a small pile with a knife, then press it again and scrape it again. Repeat this process several times until you have a smooth paste. Sprinkle pepper on the batter

4. Cut the silver skin off the pork tenderloin and rub it evenly with garlic. Cut the silver skin from the pork chop tenderloin, but keep the fat cap intact. Garlic paste is evenly spread around pork tenderloin. Leave it at room temperature for 30 minutes or refrigerate 1 day.

5. Fry pork tenderloin to brown. Heat the oil in a 10- 12-inch cast iron pan or stainless steel straight-edge pan over medium heat until it glows slightly. Add pork and bake until both sides are golden, which is convenient for cooking, for 4 to 6 minutes on each side. When all sides turn yellow, put the pork tenderloin on the plate.

6. Add butter, onions, apples, herbs and rosemary. Turn off the fire, put the frying pan on the stove, and sprinkle apples, onions, butter, rosemary and sage around the pan. Drizzle with maple syrup.

7. Pour pork tenderloin and juice back into the pot. Place the roasted pork tenderloin on onions, apples and herbs, and pour the juice accumulated in the plate.

8. Roast the pork tenderloin for one hour. Grill pork chops until an immediately visible thermometer is inserted into the thickest pork to read a part of 145 F, about 1 hour. Meanwhile, make green applesauce.

9. Make green applesauce when roasting pork. Put Grandma Smith's apples, lemon peel, lemon juice, garlic, mint, sage, parsley, rosemary and salt into the bowl of a food processor equipped with a blade device. Pulse until chopped, 12 to 14 pulse, scrape off the edge of the bowl if necessary. Drop olive oil and stir again until mixed.

10, pork loin for 20 minutes. Take the pot out of the oven and put the pork on a clean chopping board. Let the pork tenderloin stand for 20 minutes.

Slice pork tenderloin and serve with onion, apple, sauce and green apple sauce. Cut the pork tenderloin into 3/4 inch thick slices. Serve pork slices with onion and apple slices. Pour a few drops of water into the pot, green applesauce. It's over.