Pork and apples...who knew?!

Hello all! Time for the latest in recipe! This one is one of the first Rachael recipes I ever made so thought it was time to make it again and put it in the blog. On the menu was "Uptown Pork Chops and Applesauce: Roasted Pork Tenderloin with Escalloped Apples", "Sauteed vegetable medley" and "Mashed Potatoes".

First up is the pork tenderloin and apples. First thing to do is to get the dry rub together. In a bowl you add together the grill seasoning, lemon zest and chopped thyme leaves. Coat the tenderloin with EVOO and then rub the dry rub onto the pork. Once you get the dry rub coated on the pork, put it into the preheated oven and let it go for 25 minutes. Once it is done, take out, let it rest and then slice it.

The apples are really simple. The recipe calls for  5 but I find that 5 apples were a few too many for me so I would use 3 or 4, but if you want to go ahead and use 5 then by all means, go for it! Once they are sliced, melt the butter in the pan and add the apples. Let the apples go for about 12 - 15 minutes and then add the flour and a pinch of salt. Cook for a minute more and then add the lemon juice and sugar and turn off the heat. Serve the apples down over the sliced pork tenderloin and that's it!!

Now the vegetable medley that goes with this meal is a mixture of baby zucchini or patty pans, cherry tomatoes and a box of pearl onions. I had a bag of frozen veggies in the fridge so I just decided to use that this time but i'm going to put the recipe for the actual veggie medley for you guys. I have made it before and it is wonderful. The dill adds such a great flavor so definitely go for that!!

I also made some mashed potatoes to go with this but there is no reason to put the recipe for that here. Simply boil 2 lbs of baby yellow potatoes. Drain them and put them back in the hot pot, add milk, sour cream, salt and pepper and mash to your desired consistency. Now is that simple or what?!?!

This one was one that I've actually made a few times and it seems to get better each time I make it. I think a lot of that is me getting more comfortable with the recipe. That's what's great about the "30 Minute Meals" recipes, they are simple to begin with, but they just get easier the more you cook them! Thanks again Rachael for making cooking simple, easy and fun! Hope you guys enjoy this one. Look for 2 blogs this coming week. Yes, you heard me right, 2!!!!! Until then enjoy and Happy Cooking!!

"Uptown Pork Chops and Applesauce: Roasted Pork Tenderloin with Escalloped Apples"

2 pieces, 1 package, pork tenderloins - ask the butcher to trim them up for you
2 Tbs. EVOO
1 Tbs. grill seasoning
2 Tsp. lemon zest
2 Tbs. fresh chopped thyme leaves
3 Tbs. butter
5 Gala, Honey Crisp or Golden Delicious apples, quartered, cored and sliced
2 Tbs. all-purpose flour
2 Tbs. lemon juice
2 Tbs. sugar

Heat oven to 425° F.
 

Coat the tenderloins with EVOO. Combine the grill seasoning, lemon zest, and thyme. Rub the spice mixture into the tenderloin and roast 25 minutes. Remove and let juices settle then slice on an angle.
 

Melt butter in skillet over medium heat and sauté apples for 12-15 minutes until very tender. Season with a pinch of salt and sprinkle the flour over the skillet, toss to combine. Squeeze the lemon juice over the skillet and sweeten with sugar. Arrange the apples over the pork to serve.

"Sauteed Mini Vegetable Medley"

1 Lb. assorted mini squash - patty pans and/or baby zucchini
3 Tbs. EVOO
1 C. frozen pearl onions
1 Pint cherry tomatoes
3 - 4 Tbs. chopped fresh dill
Handful flat-leaf parsley chopped
Salt and freshly ground black pepper

Halve the squash. Heat the EVOO in large skillet over medium-high heat. Sauté the squash 5 minutes then add the onions and tomatoes, season the vegetables with salt and pepper and cook 5 - 7 minutes more until the tomatoes begin to burst and the onions are warmed through. Toss the herbs with the vegetables and transfer to a serving dish.