October 12, 2009

weekly recipe experiment: apple-themed dinner

Posted in dessert, pork, Weekly Recipe Experiment tagged , , at 1:32 pm by Brit

I recently went apple-picking in beautiful upstate New York (more on that later) and came home with a bag full of freshly picked apples.

With an abundance of apples, I decided to have an apple-themed dinner for this week’s recipe experiment. I made a delicious apple cinnamon pork tenderloin for dinner and apple crisps for dessert, topped off with some fresh, hot apple cider we got from the orchard.

Apple Cinnamon Pork Tenderloin recipe:

Ingredients:

  • 1 to 1 1/2 pounds pork tenderloin
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 2 tablespoons brown sugar, packed
  • 2 cooking apples, peeled, cored and sliced
  • 2 tablespoons dried cranberries or raisins

Preparation:

Preheat the oven to 400°. Place the pork tenderloin in a roasting pan or casserole dish. Combine the remaining ingredients in a bowl and stir. Spoon the apple mixture around the pork tenderloin. Cover and bake 30 minutes. Remove the lid and spoon the apple mixture over the tenderloin. Return to the oven and bake 15 to 20 minutes longer, or until pork tenderloin is browned and cooked through. A meat thermometer in the center should register at least 150° to 160°.
Serves 4.
My pics 156
 
I made a few changes in the recipe. Instead of cranberries and raisins (not a fan of either) I just added in more apple, and to keep the apple/starch/cinnamon/sugar mixture from being too dry, I added in about half a cup of apple juice. It caused the remnants on the baking dish to burn (pain to clean, sorry honey!) but it definitely made it juicier (i.e. yummier) than what it would have been without.
 
 
Apple Crisps Recipe:

Ingredients:

  • 2 pounds ripe Bosc pears (4 pears)
  • 2 pounds firm Macoun apples (6 apples)
  • 1 teaspoon grated orange zest
  • 1 teaspoon grated lemon zest
  • 2 tablespoons freshly squeezed orange juice
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

For the topping:

  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar, lightly packed
  • 1/2 teaspoon kosher salt
  • 1 cup old-fashioned oatmeal
  • 1/2 pound (2 sticks) cold unsalted butter, diced

Preparation:

Preheat the oven to 350 degrees F.

Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.

For the topping:

Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

Picture of Apple and Pear Crisp Recipe

 

Ratings:

Apple Cinnamon Pork Tenderloin: 5 out of 5…Yes, it was that good.

4spoonsspoon 

Apple Crisps: 3 1/2 out of 5

3.5 spoons

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2 Comments »

  1. Camila said,

    Thanks for the sweet comment about my latest project! I really appreciate it!!!!

    Are you based in NYC?

    I love meeting NY area bloggers such fun! We must plan something!

    • Brit said,

      Hi Camila!

      I am in NYC! I would love to plan something!! Feel free to email me at my personal email address:

      BriADrye@aol.com

      Talk soon!

      -Brit


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