November, 2007

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Cooking with Apples
Nov 15th, 2007



I have several single ingredient cookbooks - one on pumpkins, one just about cooking with garlic, and this Apple Cookbook by Olwen Woodier. These books tend to be small and slim, and I rarely think of them when I'm flipping through sources for inspiration. But last week I looked at the bag of delicious Oregon-grown apples in the corner and knew just what cookbook to go to.

Every year around this time my parents take an apple foraging trip to the Hood River area of Oregon. They'll bring back all sorts of kinds of apples you'll never see in the grocery store and I usually score a sampler bag. And because my parents are nothing if not generous, the sampler bag this year actually filled two big paper grocery bags. Despite our best apple-gobbling efforts there were still quite a few left in the bag when they started to get mushy so this last week has been an all apple bonanza.

I made apple cake, applesauce, cider braised chicken, and this recipe for Pork Tenderloin Stuffed with Apples. The chicken and cake recipes also came out of the Apple Cookbook and were equally as good but I decided to feature the pork both because it has been ages since I included a meat recipe on this blog and because it seemed extremely seasonal and appropriate for this almost Thanksgiving season.

You take a tenderloin, split it open like a book and pound it flat. Then it gets rolled up with a stuffing comprised of apples and onions that have been sauteed with bread crumbs, butter, and marjoram. You tie up the pork roll, glaze it with a sweet and sour mustard glaze and chuck it in the oven to roast. Served with a side of baked or sweet potatoe, it's a really great combination of sweet and tart, chewy and smooth.


Pork Tenderloin Stuffed with Apples

1 pork tenderloin (about 1 pound)
2 tbsp butter or olive oil
2 medium apples (Jonagold, Stayman, Winesap, Fuji suggested), cored, peeled, and thinly sliced
1 medium onion, chopped
1 cup fresh bread crumbs, made by processing 2 large slices stale bread
1/2 tsp marjoram
1/2 tsp savory [I used thyme instead]
1/2 tsp freshly ground black pepper
1/2 tsp salt
1/2 tsp - 1 tbsp vegetable or olive oil

GLAZE
4 tbsp honey
2 tbsp brown sugar
2 tbsp cider vinegar
1 tbsp brown mustard


Butterfly the tenderloin by slicing it open lengthwise almost, but not quite all the way through. Spread open, place between two sheets of wax paper and pound to about 1/2-inch thick.

Melt the butter in a skillet over medium heat. Add the apples and onion and saute until lightly brown and soft, about 5 minutes. Add the bread crumbs, marjoram, and savory and toss with the apple-onion mixture until moistened through. Remove from the heat.

Preheat oven to 375°F. Pepper and salt the inside of the tenderloin and spread the apple stuffing over the surface.

Roll the tenderloin lengthwise and tie with kitchen string. Reheat the skillet over medium heat. Add the oil and brown the pork on all sides. Place in a baking dish.

Combine the honey, sugar, vinegar, and mustard in a small bowl. Pour the honey-mustard glaze over the tenderloin and bake for 45 minutes, basting with the glaze 3-4 times. Remove from the oven; let stand for 5-10 minutes before serving.

-Olwen Woodier, Apple Cookbook
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