Thursday, October 6, 2011

Apple Season: Pork Tenderloin with Roasted Apples and Easy Apple Turnovers

When the weather turns brisk it's time to go apple picking. TBHITW and I went every year. When the kids were littles, hay rides, pumpkins, apple cider and donuts were part of the ritual of apple picking. Once they hit their teen years they lost interest in the family ritual but TBHITW and I still went together.

And yes, we still went on the hayride, picked pumpkins, drank apple cider and ate donuts. When we got home I would whip up a few treats using our stash of freshly picked apples.

Here's two recipes to get you started.

Pork Tenderloin with Roasted Apples: serves 4

The sweetness of the apples is balanced with the onion and the rich, lean pork loin. The orange juice and zest adds a nice acidity.

One 1 pound pork tenderloin
Two apples (your choice) peeled, cored and cut in half
1/2 of a sweet onion (such as Vidalia), sliced
olive oil
salt pepper
1 teaspoon fresh thyme, chopped.
1/2 orange, zested and juiced
1 tablespoon brown sugar

Preheat oven to 325 degrees F.
Rub the pork loin all over with olive oil, sprinkle with salt and pepper and put in a greased (use a light coating of olive oil) shallow roasting pan.
Arrange the onion slices around the roast.
Arrange the apple halves around the roast, on top of the onions.
Squeeze the orange juice over the apples and pork loin.
Sprinkle the thyme and orange zest over both pork loin and apples.

Cover and roast for about 30 minutes or until the pork registers 150 degrees on an instant read thermometer.
Remove from oven, remove cover and turn up the oven to broil.
Sprinkle the brown sugar over the apples.
Return to broiler for 30 to 60 seconds to melt and carmelize the brown sugar on the apples.

I serve this with simple steamed carrots.

Easy Apple Turnovers: yield 10 

1/2 package (1 roll) prepared Fillo Dough, thawed
1 stick unsalted butter, melted
4 apples (your choice) peeled, cored, halved and sliced very thin
1/4 cup sugar
1/2 teaspoon cinnamon
Juice of 1/2 lemon

Sprinkle the apples with lemon juice and toss with the sugar and cinnamon. Set aside.

Unroll the Fillo dough with the long side facing you. Peel off two pieces and brush lightly with butter. Lay two more pieces of dough over the buttered pieces and butter them also. Repeat one more time with two pieces of Fillo, brush a final time with melted butter. You will have six pieces of stacked Fillo dough.

Using a pizza cutter cut the dough in thirds starting from the top of the dough piece straight to the bottom (the piece near your stomach).

Place a scant 1/4 cup of the apple slices on the end of one of the strips of fillo dough. Fold up in a triangle being careful to close any open seams. Place on a cookie sheet lined with parchment paper and brush the top with some melted butter. Repeat until all the apples are used.

Back at 350 degrees F on the middle rack of your oven for 20 - 30 minutes (check at 20 minutes) until the tops are crisp and golden brown.

Cool on a wire rack. When cool drizzle the sugar glaze over the tops. Store at room temperature.

1/2 cup powdered sugar
2 to 3 teaspoons milk

Using a small whisk mix the milk into the powdered sugar a teaspoon at a time until pourable. 

Do you have any autumn rituals?


  1. My trees are bare this year. I almost feel guilty buying apples! The pork loin looks like I might need to try it!

  2. Thank you for the recipes. We did just take the twins apple picking. The turnovers sound perfect.

    In the fall we also go pumpkin picking. Thinking about you - hope that your town is recovering. Sending peace and hugs. Take care.

  3. Those recipes look scrumptious! Oh, those memories, bittersweet. David and I never went apple picking. We met only 16 years ago. But he loved my apple crisp, apple pies and pumpkin. We raked loads of leaves together and ate donuts (with coffee of course).

    BTW - have you written a cookbook yet? If not you need to. If so, let me know and I'll buy a copy.
    Sending hugs

  4. There is just about nothing so good as a pork tenderloin cooked correctly. Yum!


Wow. Thank you so much for taking the time to comment. I love feedback... what with being a cook and all. I will respond to your comments via email (if you do not have a "noreply" address or here, below your comment) As always, Bon Appetite!

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