Pork Loin with Apples and Pistachios

We're having a snow emergency here in the Northeast, so it seemed liked the perfect day to try some new recipes.  I was digging around in my freezer looking for a beef roast when I came across  a pork loin fillet. Nothing goes better with pork than apples, and so this recipe was born.

Here's what you'll need:
2 1/2-3 pound pork loin fillet (you can also use a pork loin roast and fillet it open)
salt and pepper
1 apple, peeled and chopped (I used golden delicious because it's what I had.  I think Granny Smith would      be better.)
1/2 c dried cranberries
3 TBSP smoked blue cheese
1/4 c chopped pistachios

Heat oven to 325.

Combine apple, cranberries, blue cheese and pistachios in a bowl; set aside.

Place pork fillet on a piece of waxed paper or plastic warp.  Sprinkle liberally with salt and pepper on both sides.

Cover with another piece of plastic wrap, making sure it overhangs by several inches all around.  Use the flat side of a meat mallet to pound the fillet to a uniform 1/2-inch  thickness.

Remove top piece of plastic; spread the apple mixture in an even layer over the pork.

Cut a section of butcher twine that's roughly 2 arm's lengths.

Carefully roll the pork into a log.  Place one end of the twine under the meat.  Pull the meat tight, and make a knot.

Continue wrapping and tying, making a knot every inch or so, until the roll is completely trussed.  Place the meat log in a baking dish.  Put any of the filling that fell out on top of the roll.

Drizzle with olive oil.

Bake, uncovered & without adding and liquid,  at 325 for 1 1/4 - 1 1/2 hours.  Remove from the oven and tent with foil.  Allow to rest for 10-15 minutes.  This will allow the juices to redistribute, making moister meat.

Using kitchen shears (or clean scissors) to cut through the butcher twine.  Make sure you remove it all.

Cut the meat into 1 1/2-inch thick slices for serving.

Enjoy!

Caramel Apple Crostada

Sometimes I want pie, but without all the work.  A crostada fits that need.  It's quick and easy to make, but still provides all the deliciousness of an actual pie.  Apples work particularly well, but I have also used peaches and berries.  You don't want to use a fruit that is going to make too much sauce, since this crust isn't much of a barrier.

Here's what you'll need:

crust for a 9" pie (homemade or bought)

3 apples, about 2 cups

1/4 c sugar

1/2 tsp cinnamon

pinch salt

1 TBSP flour

1/3 c caramel sauce (homemade or bought)

Heat oven to 375.  Line a sheet pan with parchment. Place pie crust on center of pan, set aside.

Get your apples ready.  I normally use granny smiths since I like the tartness, but this time all I had were these gala apples.  Peel and core the apples, then slice into extra thin slices.

 Put the apple slices in a bowl.  Add the sugar, cinnamon, salt and flour.  Stir until the apples are well-coated.

Spread most of the caramel sauce over the pie crust, leaving about 1" all the way around.

Pile up the apples in the center of the caramel.  Not need to make them flat.  It works better if they are higher in the center.  Then the juice can run down into the crust.

Drizzle the remaining caramel over the top of the apples.

Moisten the edges of the pie crust with water.  This will better help it stick to itself.  Begin folding the dough up and over the apples, leaving the center open.

Bake at 375 got about 30 minutes, until the apples are soft and the juice just begins to bubble.

Serve warm or cold, with ice cream or whipped cream.  Serves 6.

Enjoy!

Seared Pork Chops and Apples with Roasted Potatoes

I was watching TV today and one of the shows was featuring meals you could make out of stuff you already had in your pantry.  It was so brutally cold outside and I didn't really feel like going out to the store, so this idea inspired me.  Digging through my freezer I found pork chops.  In the fridge there was some oranges, apples and fresh thyme.  The pantry has one sweet potato and one russet potato.  "This is going to be interesting", I thought.  Pork and apples go together.  Apples and sweet potatoes are a no-brainer.  So, here's what I came up with.

Here's what you'll need
2 TBSP olive oil, divided
1 tsp butter
1 russet potato
1 sweet potato
1/4 tsp garlic powder
salt and pepper
6 sprigs fresh thyme, divided
2 pork chops
1/4 c orange juice
2 apples, thinly sliced

Preheat oven to 450.
Cut each potato into wedges.  Place in baking dish.

Drizzle with 1 TBSP olive oil, stirring to coat well.  Sprinkle with salt and pepper.  Sprinkle with thyme leaves from 3 sprigs.

Bake at 450 for 35-45 minutes, until the potatoes are tender, stirring once.

While potatoes bake, heat 1 TBSP olive oil and 1 tsp butter in heavy skillet over med-high heat.

When it's really hot, add the pork chops and sear 1-2 mins.  Turn and sear the other side.  Reduce heat to med-low.

 Add the orange juice and remaining 3 sprigs of thyme.  Cook until the pork is done, 5-7 minutes.

Remove the meat from the pan, increase heat to medium and add the apples.  Cook until the apples are semi-tender, and the sauce has reduced.

Return the pork to the skillet to heat and coat with the sauce.  Serve with the potatoes.  Serves 2.

Enjoy!

Rustic Apple Crostada

In October people seem to really focus on pumpkin everything.  I like pumpkin, but I'm more of an apple fan.  The smell of apples and cinnamon wafting through the house can just chase everything else away.  OK, not really, but it's close.  This apple crostada has all the appeal of apple pie without all the work.  It has a light, flaky crust and bakes up in no time.

Here's what you'll need:
crust for 9-inch pie, homemade or store bought
3 medium-sized apples, pared and sliced paper thin
1/3 c sugar
1/2 tsp cinnamon
pinch salt
1 TBSP butter, in cubes
1 egg, beaten
coarse sugar

Preheat oven to 425.  Line a baking sheet with parchment paper.  Place 9-inch pie crust on parchment paper.  Set aside.

Place thinly sliced apples in a mixing bowl.  Sprinkle with sugar, cinnamon and salt.  I know, the salt seems odd, but it helps bring out the sweetness in the apples as well as balance out the warmth of the cinnamon.  Mix well.

Pile the apple mixture in the center of the pie crust, leaving a 2 inch border all around.  Top with the butter cubes.

Brush the beaten egg around the edges of the crust.  Fold the edges of the crust up over the apples, folding pleats as you go.

When all sides are folded up, brush the outside of the crust with the beaten egg.  Sprinkle the edges with the coarse sugar.  This gives the crust a sparkle, and also provides texture.

Bake at 425 for 15 minutes.  Reduce heat to 350 and bake 20-30 minutes longer, until apples are soft and juice is bubbling through the crust.

Cool, on pan, or wire rack.  This is best served at room temperature or cold.  Makes 6-8 servings.

Enjoy!