Pork with Apples and Onions
This recipe was inspired by a Ken Follett novel where a local squire served a pork dish with apples and onions when the Earl visited. I was intrigued, and found a recipe my family loves.
Pork Tenderloin with Roasted Apples and Onions
YIELDMakes 4 servings
INGREDIENTS
1 large pork tenderloin (about 14 ounces)
3 tablespoons olive oil, divided
2 tablespoons whole grain Dijon mustard
2 teaspoons fennel seeds
1 large onion, sliced
2 medium Granny Smith apples, peeled, cored, sliced 1/4 inch thick
1/2 cup dry white wine or apple cider
PREPARATION
Preheat oven to 450°F. Season pork with salt and pepper.
Heat 2 tablespoons oil in large nonstick ovenproof skillet over medium-high heat. Add pork and sear until all sides are brown, turning occasionally, about 5 minutes.
Transfer pork to plate. Cool slightly. Spread mustard over top and sides of pork; press fennel seeds into mustard.
Add remaining 1 tablespoon oil to skillet. Add onion slices and apples; sauté over medium heat until golden, about 5 minutes. Spread evenly in skillet and sprinkle with salt and pepper. Place pork atop apple-onion mixture.
Transfer skillet to oven and roast until apple-onion mixture is soft and brown and meat thermometer inserted into center of pork registers 150°F, about 15 minutes. Transfer pork to platter and tent with foil. Let stand 5 minutes.
Meanwhile, pour white wine over apple-onion mixture in skillet. Stir mixture over high heat until slightly reduced, about 2 minutes. Cut pork on diagonal into 1/2-inch-thick slices. Spoon apple-onion mixture onto plates. Top with pork and serve.
From Epicurious who credits Bon Appetite February 2004
Autumn Plum Torte
We are watching the farmer’s markets for the first of the Italian plums, those elongated plums that show up around this time of the year. We are getting eager for Pflaumekuchen, or Autumn Plum Torte.
It’s really more like a pie. And I hate to tell you how easy it is to make.
This is my mother’s recipe:
Autumn Plum Torte (Pflaumekuchen)
1/4 Cup Butter
1 T Sugar
1/4 t. salt
2 eggs
1 c sifted flour
10 – 12 purple prune plums
1 c sugar
1 T Flour
Dash nutmeg and cinnamon
1/2 cup half and half
1. Cream butter and sugar, add salt and 1 egg yolk. Blend well, add 1 cup flour, mix well.
2. Press mix into bottom of greased 8” pie pan.
3. Cut plums in half or quarters; place cut side up on top of mix. It is pretty if you make a kind of circular pattern out from the center.
4. Combine sugar, 1 T flour and spices. Sprinkle over plums.
5. Beat 1 egg and 1 white, add half and half, pour over top.
6. Bake at 425 for ten minutes, then turn down to 350 for 40 – 45 minutes, until custard sets and plums are cooked.
The smell as it is cooking is divine. You can serve it in wedges, warm or cold.
You can also double this, and make it in a 9 x 14 pan, to serve to larger groups. It goes FAST!
Other Than That, Mrs. Lincoln, How was the Play?
That’s the punch line of a really bad joke, and it came to mind today as my good friend from Michigan was asking me, after a long conversation about the current disasterous state of events in our country, how AdventureMan and I are getting through the cold days in Pensacola.
Honestly, the weather is glorious. AdventureMan is busy keeping the bird feeders full (he calls them the squirrel feeders) and breaking the ice in our water barrels. The skies are clear and the stars bright and sparkly when the sun goes down.
It IS cold.We are having waves of cold weather, with a little warming in between. Because it goes below freezing frequently, we’ve got our more fragile plants covered, including 2 avocado trees I’ve grown from pits, that are over 10 feet tall 😊. My roses are the first plants I cover; I brought them with me from our former house. They are white, pure white, with a little bit of pink in the center, only visible when they are first blooming. I try to take good care of these roses! We also cover our plumbago, which grows well in this part of Florida.
“And what are you cooking?” my friend asks, she who made a huge frost covered cake to celebrate the storm in Michigan.
“Pork with Apples and Onions,” I replied, “And an Autumn Plum Torte only with peaches, which turned out to have all the taste of sugar, butter, and flour.” I should have known that the peaches I bought in January would not have much flavor.
The weather will dip even further starting Friday, so I am cooking up a big pot of chili tomorrow.
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