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Menu Plan for the week of Sept. 20, 2013:  Monday's Recipes

Pork Tenderloin Braised / Apples and Onions
Potatoes a la Two Fat Ladies with Fresh Herbs

Cooking time: 30 minutes for menu          Cooking schedule: see below for instructions

    If you have any butternut squash left, cut it into small chunks and add it to the pork along with the apples. Remember, yogurt keeps, stored in covered container, for up to 2 weeks. (not the fruity kind ;-))

Pork Tenderloin Braised with Apples, Onions   Preparation and cooking time: 30 minutes
     There is something about apples, pork and fennel that just goes so well together.  The apples will be very soft, but the skin will help them hold their shape for a lovely presentation.

1 pork tenderloin, 12oz (360gr)
1 medium onion
1 medium apple, suitable for cooking:  Golden Delicious, Granny Smith do NOT peel
2 cloves garlic
2 tsp olive oil
1 tsp thyme
1 tsp fennel seeds
1 tbs Dijon-style mustard
1/4 cup (2oz, 60ml) beef broth
1/4 cup (2oz, 60ml) white wine
1/4 cup (2oz, 60gr) Greek or plain yogurt
1 tbs cornstarch (maizena, corn flour) dissolved in 2 tbs beef stock

Thinly slice the onion and finely chop the garlic.  Cut the apple into 12 wedges.  Slice the tenderloin into 1 inch (2.5 cm) thick slices. 
Sauté onion and garlic in oil in nonstick skillet over medium-high heat until tender, about 4 minutes.  Add fennel seeds and sauté 1 minute longer.  Move onions to the side and add sliced pork.  Brown slices on both sides, about 5 minutes total.  Add apple slices around pork.  Combine thyme, stock, wine and mustard.  Pour over pork and apples.  Reduce heat to low, cover and simmer 15 minutes.   Dissolve cornstarch in stock.  Uncover skillet and remove pork to small platter.  Increase heat and add cornstarch mixture.  Stir gently until sauce is thickened.  Add yogurt and stir to combine.  Spoon apples and onions around pork and serve.

Potatoes a la Two Fat Ladies with Fresh Herbs                           Time:  15 minutes

leftover potatoes

Either reheat, covered, for 15 minutes in oven, 350F (175C) or in microwave until hot.

Cooking schedule: 30 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, large skillet with lid, dish for reheating potatoes Turn oven on, 350F (175C) if using Thinly slice onion Mince garlic Sauté onion, garlic Cut apple into wedges Cut butternut squash if you have some left Slice pork Add fennel seeds to skillet, sauté Add pork, brown

Turn pork Add (squash) apples to pork Mix wine, stock, mustard, thyme; pour over pork Reduce heat to low, cover and simmer Reheat potatoes     go do something for 15 minutes Dissolve cornstarch in stock Remove pork, vegetables to platter Thicken sauce Add yogurt to sauce Spoon sauce over pork and veg Remove potatoes Serve

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By Katie Zeller

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