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pork with apples
Pork Tenderloin Braised / Apples and Onions

herbed potatoes
Potatoes a la Two Fat Ladies

 

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