pork with stuffed apples

February 5, 2007


Despite our recent heat wave , the gratuitously cruel sighting of a robin, the lengthening days, and the early onset of ants-in-the-pants spring fever, we are still in the middle of winter. It’s not yet time for the lovely bright and light flavors of spring for us, although we are being tempted. A recent day on skis left a need for something hearty and homey to go with the crackling heat from the fireplace. I recall an intense desire to not have to leave the house and have to shop for anything. There was a pork tenderloin in the fridge and a bowl of apples that needed attention on the kitchen table table.

stuffed apples:
1 cup white wine
2 cups apple juice
1 cup apple cider
1 cup brown sugar
handful raisins
handful crushed walnuts
handful dried cranberries
2 tbs butter
1 1/2 tsp cinnamon
1 tsp grated nutmeg
5-6 apples
Preheat your oven to 350 degrees. Whisk all of the liquids together in a saucepan and bring just to a simmer. Mix together everything else except for the apples and butter and set aside. Slice off the top bit of the apples and core them, doing the best you can to not cut out the bottom. Otherwise all of the stuffing will dribble out while they’re baking. Pack the sugar mixture into the apples, and then top each off with a thick smear of butter. Arrange in a baking dish, and carefully pour the simmering apple juice mixture around them. It should come at least halfway up the apples – add a little more apple juice if needed. Bake for 30 minutes at about 350 degrees, or until the fruit is soft enough to easily pierce with a knife. When they’re finished, keep them warm and reserve the liquids. I tried this without the liquid a few times and they will cook, albeit slower, but the apples seemed to get a bit leathery to me.

pork & sauce

pork tenderloin, trimmed
1 diced apple
1/2 cup brown sugar
splash of lemon juice
1/2 tsp cinnamon
1/2 tsp dried mustard
3 sprigs of fresh thyme
Sear the tenderloin in a sizzling hot skillet until each side is well browned. Pop the pork in the still-hot oven and bake until done, about twenty minutes for a medium sized cut. While the meat is finishing, use the skillet you browned it in to heat the liquid you saved from baking the apples. Scrape all the good brown bits off of the pan to dissolve, add the rest of the ingredients, and reduce by two-thirds. Strain out the solids and serve over the slice pork and apples. Once this sauce cools, it’s sticky and viscous, so make sure you keep hot until you’re ready to put pork (or whatever) to plate.

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{ 3 comments… read them below or add one }

1 veron February 5, 2007 at

Yum , this looks very tasty. I like the glazy brown sauce!

jared says: hi veron, glazy is right. once it cools it’s almost like candy. good stuff.

2 Cathy February 6, 2007 at

Smack, Slurp, I’m licking my chops!

jared says: h’lo cathy. you should have seen t dig in. scary. we’ll have to make it when we get together again…

3 Christine (myplateoryours) February 8, 2007 at

Heat wave? What does that mean, in Alaska? We are dying of ants-in-the-pants spring fever here, in zero degree Indiana.
But apple + mustard + thyme. Yum.

jared says: howdy christine. getting over 30 degrees this time of year qualifies, but we hit 55. makes a mess with 3 feet of snow on the ground. then it re-freezes, and it all turns into a big skating rink

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