NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
QUOTE OF THE WEEK
"Autumn begins with a subtle change in the light, with skies
a deeper blue, and nights that become suddenly clear and
chilled." ~ Glenn Wolff and Jerry Dennis
This first week of autumn I have really noticed the shortening days, lower sunlight angles and crisp, cool evenings and mornings… it's such a wonderful time of the year! It was also wonderful celebrating my mother's 96th birthday… what a treasure!
RECIPE OF THE WEEK
This week's recipe continues to celebrate fall apple season, this time with delicious pork tenderloin. I have been using this Byerly's recipe for some time, and it is always a hit. I usually double the recipe.
APPLE SPICED PORK MEDALLIONS
- 1 pound pork tenderloin
- 1 teaspoon dried thyme, crumbled
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil, divided
- 1/2 cup minced onion
- 2 cups coarsely chopped apple
- 1 1/2 teaspoon cornstarch
- 1 tablespoon apple cider
Separate tenderloin into 2 single tenderloins, then cut each one crosswise into 4 medallions; flatten slightly with palm of hand. Combine thyme, ginger, cinnamon, nutmeg, salt and pepper; toss with tenderloins to coat.
Heat 2 tablespoons oil in large skillet. Saute pork over medium high heat until brown, about 2 minutes per side. Remove from skillet; cover and set aside. Add remaining 1 tablespoon oil to skillet, stir in onion and apple. Saute until onion is tender, about 2-4 minutes. Pour in 1 cup cider; heat to simmer. Return pork medallions to skillet. Simmer, covered, 5 minutes.
Arrange pork slices around edges of serving platter, spoon apple mixture into the center leaving juices in skillet. Cover platter. Dissolve cornstarch in 1 tablespoon cider; slowly stir into juices and continue cooking over medium-high heat until thickened (3-5 minutes). Pour sauce over pork medallions and serve immediately.