Posted on 09/12/2017 4:00:59 PM PDT by Jamestown1630
The Harvesters, Pieter Bruegel the Elder
I’ve been trying to find something new to do with pork, and this recipe from ‘Caprial’s Bistro Style Cuisine’ looked just right for Fall:
Pork Tenderloin with Apple Chutney (serves 4)
For the Apple Chutney:
2 tsps. Olive Oil
1 Red Onion, julienned
2 cloves Garlic, chopped
½ C. Apple Cider
1 T. Brown Sugar
2 T. Sherry Vinegar
3 Granny Smith Apples, peeled, cored and sliced
2 tsps. Chopped Fresh Thyme
1 tsp. Chopped Fresh Marjoram
1 tsp. Crushed Green Peppercorns
Salt
1 Pork Tenderloin, about 2 lbs.
2 tsps. Dried Thyme
Salt
Cracked Black Pepper
1 T. Olive Oil
½ Red Apple (garnish)
1 T. Fresh Thyme Leaves (garnish)
To Prepare the chutney, heat the olive oil in a large saute pan over high heat until very hot. Add the onion and saute until fragrant, about 1 minute. Add the cider and brown sugar and bring to a boil. Add the vinegar and sliced apples, and cook over high heat until the apples are tender. Add the thyme, marjoram and peppercorns and cook for 2 to 3 minutes. Season to taste with salt. Keep warm while the tenderloin is cooking (if longer than 20 minutes, gently rewarm before serving).
To prepare the tenderloin, preheat the oven to 350 degrees. Trim the fat from the tenderloin. Rub the meat with the thyme and salt and pepper. Put the olive oil in a large, ovenproof saute pan and heat on high until smoking. Add the pork to the pan and sear on both sides, about 2 minutes per side. Place the pork in the oven and cook for 10 to 12 minutes (for medium doneness) or until the meat reaches an internal temperature of 145 degrees (use an instant-read thermometer to test). Remove the pork from the oven and let it rest for about 2 minutes before slicing.
Using a sharp carving knife, slice the pork ¼ inch thick on the diagonal. Fan out about 5 slices on each individual plate. Place a generous spoonful of the chutney over the tenderloin. Cut the apple half into thin slices. Garnish the plates with the apple slices and fresh herbs. Serve hot.
The winning recipes from the Michigan Upper Peninsula State Fair were recently posted on FR, and I liked this sweet potato casserole, which looks like a nice change from my usual marshmallow-topped one:
Sweet Potato Casserole - entered by Linda Romps
4 cups sweet potatoes (5 – 6 medium)
1 stick butter
1 can evaporated milk
1 cup sugar
2 eggs well beaten
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon vanilla
Boil potatoes till tender. Cool, peel and mash. Beat in butter. Add remaining ingredients and beat well. Bake in 9 X 13 pan ungreased, 15 minutes at 425 degrees.
Topping:
3/4 stick butter
1 cup crushed corn flakes
1/2 cup chopped pecans
1/2 cup packed brown sugar
Mix well and spread on top of potatoes. Bake 15 minutes at 400 degrees.
http://content.dailypress.net/life/features/2017/08/winning-recipes-at-the-u-p-state-fair/
-JT
This week: some ideas for harvest-time meals (a little early this week).
(If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.)
-JT
I make a curried pork stew (using pork shoulder) which was printed in the Food section of the NYTimes. Really excellent - I think by Melissa Clarke.
That sounds warming, for Fall.
Are you still in your cooking school?
Sounds yummy.
Yes, I think I might add some raisins to that chutney...
I like to take at least one pork loin , season the outside heavily and put it on the rotisserie on our weber charcoal grill. Only 45-60 minute and it’s done. Let cool and slice as thin as you can. Pack slices in smaller foodsaver bags. Vacuum seal. Anytime you can have a nice grilled pork sandwich. thaw, drizzle with bbq sauce, heat and put on a bun. I like to top with my pickled vidalia onions..
Ingredients – Serves 4 as a side dish--- 6 large or 9 medium carrots peeled, topped and tailed 100g butter (original recipe calls for 250g) 100g sugar (original recipe calls for 150g) 2 teaspoons salt (original recipe calls for 3 teaspoons) 4 star anise
Method Use a clean scourer to smooth the carrots and remove any peel marks (optional). In a pan combine 300ml of water, the butter, sugar, salt and star anise. Bring to the boil, then reduce the heat to a gentle simmer and add the carrots.
Cook until the carrots are tender (approximately 45 minutes) and the volume of liquid has reduced by half. Carefully remove the carrots to a serving platter, they are very tender and can fall apart easily, and serve with the reduced cooking liquid poured over.
Oh, yes. All of that combined with a little cinnamon, nutmeg, clove, allspice, and brown sugar, it’s the perfect glaze for a pork loin (or any cut of pork) when the leaves are falling. My time of year. I like to slow roast it, then start about halfway through cooking time, spooning it across the top, then slathering it down the sides and ends. Repeat every fifteen minutes until it’s done. Yum. Even my wife approves, and she has taste buds like Morris the Cat. And the house smells mouth-watering. The only thing that can top the aroma (it enhances it) is when I get out my tea ball, fill it with mulling spices, and simmer it in a pot with a couple of cinnamon sticks thrown in for good measure.
Does it come out ‘juicy’?
My problem with pork is that it comes out dry, and I don’t think it’s that we overcook. It seems that since it began to be advertised as ‘the other white meat’, pork has changed - they seem to be breeding much leaner, less tastier pigs than I recall from childhood...
Fall is the time for soup! I don’t know where we first came across the recipe but have been making and enjoying it for at least 18 years.
Autumn Minestrone Soup
Ingredients:
1C Dried white beans(Navy great Northern)
1C Wheat berries
2T olive oil
1 onion chopped
4 cloves garlic minced
1T chopped fresh sage
1T chopped fresh rosemary
1 14oz diced tomatoes undrained
6C Chicken broth
½ Small head cabbage coarsely chopped
2 carrots cut into ½” slices
1/2lb green beans cut into ½” pieces
2C diced cooked chicken
1/4C chopped fresh Italian flat leaf parsley
salt & pepper to taste
1/4C grated Parmesan cheese
Directions:
1. Place wheat berries and beans in separate bowls and cover with water by one inch. Soak overnight or 8 hours.
2. Drain wheat berries and set aside.
3. Drain beans and place in large sauce pan. Add cold water to cover1 inch. Bring to a boil and simmer over medium heat until just tender, 45-60 mins. Set aside to cool.
4. In large pot, heat oil over medium heat. Add onion and cook until soft, 4-5mins. Add garlic, sage, and rosemary and cook 1 min. more.
5. Add wheat berries, tomatoes and broth. Cover and adjust heat to maintain a gentle simmer. Cook until wheat berries are al dente, 1-11/2 hours.
6. Add cabbage, carrots, green beans, chicken and white beans(with liquid). Simmer 25-30 mins.
7. Stir in parsley, salt and pepper.
8. Serve with grated Parmesan and crusty French bread.
Note: This is a hearty soup and we often use it as a main dish. With a green salad and French bread it is a great meal on a cool Fall or cold Winter day. Wheat berries are whole-wheat grains that are sold in some health food stores and are the one ingredient which has no substitute.
We prefer chicken over beef in this soup but have never tried it with pork.
I like that, especially the idea of the wheat berries!
Yes it is juicy as a pork loin can get. That’s why it only cooks 45 minutes and rests. When I warm up a few slices with a little sauce for a sandwich I microwave just a minute or less it comes out really tender.
I love carrots cooked that way. I usually use butter a little maple syrup and some chopped pecans.
This is a great recipe. I have one for Minestrone, but it doesn’t have the wheat berries. Since I have several #10 coffee cans of wheat berries that I grew, a recipe to use them for something other that breakfast or bread was on my list of things to look for. This is a definite good fit.
How do you can your wheat berries, and how long do you expect them to last?
Great minds and all that. I’ve been searching through cook books for ideas to use up some of that pork that I just canned last week.
Thought I’d take a break before I get going on tonight’s canning - Mostly hamburger, maybe some chili.
I know many folks are cautious about new techniques, but seriously, the juiciest pork tenderloin is done sous vide. It’s how the pros do it these days.
The moisture in the meat isn’t driven out by excessive heat.
http://www.seriouseats.com/2016/07/food-lab-complete-guide-sous-vide-pork-tenderloin.html
Sometimes I just drop the vacuum sealed tenderloin package in the bath. Easy cleanup.
I like that simmering pot pourri. I use a sliced orange, a couple of cinnamon sticks, and some cloves. Makes the house smell wonderful.
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