Living in Phoenix, we really do not have or feel the full-blown of the four seasons as the rest of the country does. Our Summers are quite hot, and our Winters are moderately cold but not too cold. Spring and Fall are so short that we can blink and miss them. I do miss the four seasons. As soon as the month of September is here, or the temperature hit the 85 degree mark, I consider we have reached Fall.
As a side dish, the staple roasted vegetables of zucchini and carrots, as well as a very quick version of potatoes gratin. A homemade Ghirardelli chocolate chip cookie just made it a perfect ending.
After that, remove the baking tray from the oven and transfer the pork and apples to a hot serving dish, cover with foil and keep warm. Meanwhile, pour a little of the cider on to the tray, over the heat, to loosen the onions and juices from it, then pour into a saucepan over a medium heat, add the rest of the cider and let it bubble and reduce by about a third this will take about 5 minutes. Then whisk in the crème fraîche, let it bubble a bit more and add some seasoning.
Place a roasting rack over onions in roasting pan, and place browned pork on rack. Bake in middle of preheated oven until a meat thermometer inserted into center of pork registers 130F, about 1 hour. Remove pork from pan, and transfer to a cutting board. Let rest 20 minutes before slicing. Using a slotted spoon, transfer onions to a plate.
Slice the bacon strips in half and wrap around tenderloin, such that the meat is completely coated with bacon. If needed, tie strings around meat to secure. Preheat oven to 350 F. Heat lard in flameproof casserole over medium heat. Add pork and brown thoroughly on all sides, about 10 minutes. Pašalinti ir atidėti. Add onions to pan and cook, until soft but not brown. Reserve 2 apple slices, and stir in the rest. Continue cooking until onions and apples are browned. Replace the meat, add Calvados, and flamb it. Then stir in broth and bring to a boil. Transfer to oven and roast pork, uncovered, until tender, 50-60 minutes.
Pork tenderloin is perfect for weeknight dinners. It's easy to prepare and cooks in less than thirty minutes. When served family-style on a platter, the beautiful presentation makes it perfect for special occasions as well.
Spiced Pork Tenderloin with Caramelized Onions and Apples is seasoned with warm spices and sweet apples. These flavors bring cozy vibes which is exactly what I crave when the weather starts to turn a little cooler.
This dinner is easy enough to pull together after work. It uses pork tenderloin that you slice into medallions so they cook in just a few minutes. Be sure to get the skillet nice and hot before browning the pork so you get a nice sear on the outside and good caramelization in the skillet. Caramelized onions, apples and apple cider add some sweetness without having to add any sugar to the recipe. Dijon mustard and cider vinegar balance out the sweet with a nice savory note.
I served this over Green Giants Riced Butternut Squash. I love using Green Giants Riced Veggies as an alternative to rice and grains. Green Giant just added 4 new varieties to their existing line of Riced Veggies: Butternut Squash, Kohlrabi, Beets and Broccoli and Im obsessed with all of them!
I was lucky enough to develop some recipes for them with these products. cant decide which is my favorite! The quality is exceptional and theres nothing in the package except veggies. Since theyre frozen, its easy to keep them on hand and best of all, the ony prep required is opening the package! Theyre super versatile and really make it easy to work extra veggies into your diet. Stay tuned for more of my recipes with these great products.
Preheat the oven to 450. Lightly grease a baking pan. In a large skillet, heat olive oil over high heat and add the pork. Sprinkle with salt and pepper. Cook about 3 minutes until the tenderloin is browned on all sides. Remove from heat and place in the prepared baking pan. Kepkite kiaulieną maždaug 15 minučių. Tuo tarpu į keptuvę pridėkite svogūnų, obuolių ir rozmarinų. Sauta © apie 3-5 minutes virš vidutinio ugnies, kol svogūnai ir obuoliai yra minkšti. Maišykite sultinyje ir actu. Padidinkite šilumą ir virkite maždaug 5 minutes. Norėdami aptarnauti, įdėkite kiaulieną ant didelės plokštės. Supilkite svogūnų-obuolių mišinį virš viršaus ir tarnaukite nedelsiant. Paimkite savo kepsnį iš orkaitės, kai pasiekia 140F vidinę temperatūrą. Leiskite jam pailsėti kelias minutes, o temperatūra pakils iki 10F. Poilsio laikas taip pat leidžia drėgmei būti reabsorbed į kepsnį.
Dėl kiaulienos nugarinės, supilkite obuolių sidrą į mažą puodą ir užvirkite vidutinio ugnies. Šviečia temperatūrą iki viryklės ir sumažinkite sidrą iki sirupo ir iki maždaug ¼ puodelio sidro. savo likusių ingredientų ir užpilkite ant minkštųjų. efrigere 2 valandas arba iki per naktį. Tuo tarpu, paruošite obuolius, įdėdami sidrą, sirupą ir druską mažame puode. educes iki sirupo ir supilkite obuolius į krosnį indą. ET ant rūkytuvo 2-3 valandas, kartais maišant su padažu su padažu. Ištraukite iš grotelių ir supjaustykite obuolius į plonesnius griečius
Dėl svogūnų, pašildykite alyvuogių aliejų keptuvėje ant vidutinio mažo. DD svogūnai, maišykite į kailį su aliejumi ir virkite, retkarčiais maišant, kol svogūnai yra švelnūs ir auksiniai. Mūsų obuolių sidras ir toliau virkite, kol visas skystis yra absorbuojamas ir svogūnai yra auksiniai ruda. Easonui skoniui su druska ir pipirais.
