Pennsylvania Hot Pot - cooking recipe

Ingredients

3 lb. smoked pork tenderloin
1 qt. water
1 qt. cider
1/3 c. firmly packed brown sugar
1/3 c. cider vinegar
1 head cabbage, cut in 6 wedges
6 carrots, cut in 1-inch pieces
1 lb. whole green beans
12 small white onions (whole)
3 cooking apples, cut in wedges
salt and pepper

Preparation

Place tenderloin in a kettle and add water, cider, sugar and vinegar.
Cover and simmer gently until tenderloin is tender or about 1 1/2 hours.
Remove tenderloin and place vegetables and apples into liquid.
Sprinkle vegetables with salt and pepper.
Cut tenderloin into 1/2-inch thick crosswise slices.
Place slices on top of vegetables.
Cover and simmer 20 minutes or until vegetables are tender.
Serve with mustard and horseradish.