I do love autumn breezes and the chill they bring. The cooler temperatures make heartier dishes an inviting addition to the table.
Fall menus offer so many wonderful flavors. The apple is a favorite of mine. Once the forbidden fruit and later known to keep you healthy and the doctor away, this versatile crisp and juicy delight comes in many varieties. From the sweet Honey Crisp to the tart Granny Smith, each type offers a different culinary purpose.
For a versatile variety that you can use for all types of cooking as well as eating many like the Jazz or Ambrosia. Jonagold, which is a hybrid of the Jonathan and Golden Delicious, is also a popular all-purpose apple.
Another hybrid that is also preferred for cooking is a cross between McIntosh and Red Delicious called the Empire. For making apple butter or applesauce the McIntosh is wonderful, but not good for baking, while the Macoun is wonderful for making cider.
Galas, Fujis and Honey Crisp are great for eating and sliced on a salad or other recipes using a raw apple. The pie apple of choice for many is the Granny Smith, which also compliments savory dishes.
At farm stands and farmers markets in the fall you can find everything from apple butter to cider to doughnuts to caramel apples as well as jams and even chutney. In my Apple class, we also make apple chutney, as well as pork with apples and shallots in a bourbon sauce and caramel apple pudding cakes.
There are many wonderful ways to use an apple that are both savory and sweet. Apples pair well with pork and that sweet and savory combination is a delight to the taste.
This week I have included a recipe for a perfect fall supper: Pork Tenderloin Medallions with a Bourbon Glaze and Apple Pan Sauce. It’s a quick simple yet sophisticated dinner that brings a touch of fall flavors to your table. I currently serve this at Carriage over mashed sweet potatoes and use a heritage breed Duroc Pork tenderloin which is noted for its marbling and flavor.
Enjoy!
If you have a cooking question, contact me at cher.orr@gmail.com and I’d be happy to assist!
Pork Tenderloin Medallions with a Bourbon Glaze and Apple Pan Sauce
Serves 6
INGREDIENTS
• 12 slices pork tenderloin
Dry Rub
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼ cup brown sugar
• ½ teaspoon paprika
• 1 teaspoon onion powder
• ¼ teaspoon chili powder
• 1 teaspoon garlic powder
• ½ teaspoon dry mustard
• ½ teaspoon cumin
Bourbon Glaze
• ¼ cup apple butter
• 2 tablespoons bourbon
• 1 teaspoon honey
• ½ teaspoon hot sauce
• Salt and pepper to taste
Pan Sauce
• 2 tablespoons Olive oil
• 2 tablespoons butter
• 4 shallots, thinly sliced
• 1 large Granny Smith apples, thinly sliced
• ¼ cup bourbon
• 1/2 cup apple cider
• 1-2 tablespoons Dijon mustard
• ¼ cup chicken stock
• 1 teaspoon thyme
• 1 tablespoon parsley
• 1 pinch red pepper flakes
• 1 bay leaf
• 8 tablespoons unsalted butter
PREPARATION
• Preheat oven to 250 degrees. Prepare a sheet pan with foil. Season the pork with Dry Rub seasoning. Set aside.
• In a small bowl stir together the glaze ingredients, season to taste. Set aside.
• In a large sauté pan over medium-high heat, melt 2 tablespoons butter with 2 tablespoons olive oil until shimmering. Add the pork and cook, turning once, until golden brown and cooked through, about 2 minutes per side; add more butter and oil to the pan if needed. Transfer the pork to the sheet pan and brush with Bourbon Glaze, and keep warm in the oven.
• Reduce the heat to low and add the shallots and apples to the pan. Cook, stirring constantly, until translucent and soft. Add the bourbon, stock, cider, Dijon and cook, stirring to scrape up the browned bits, until the sauce thickens, 3 to 5 minutes. Stir in bay, red pepper, parsley and thyme, and season with salt and pepper. Turn off the heat and melt additional butter into sauce until desired thickness and flavor.
• Return the pork to the pan and coat with the sauce. Transfer the pork to a platter and spoon the sauce on top. Top with additional parsley. Serve immediately.
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