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Ever since Julie and Julia became popular, it seems like French food products, including the lovely cookbook I picked up from Williams Sonoma have popped up everywhere. And I must admit…my love for Julie Powell’s way with words has sucked me into the whole thing. I can’t say that I’ve ever had true French food before, but I do know that a lot techniques and basic ideas of European food are similar. Anyway, I picked up this book and we’ve tried a few recipes so far, but this pork with apples was by far one of the best we’ve tried.

Here’s what you’ll need:
– 2 pork tenderloins (1 to 1 1/2 pounds total)
– 1 tsp thyme leaves
– salt and pepper
– 2 tsp butter, plus extra
– 2 tsp olive oil
– 2 sweet apples (we used golden delicious), peeled, cored and sliced
– 1/2 cup hard apple cider or dry white wine
– 1/4 creme fraiche (sour cream would probably work just fine, too)

Preheat the oven to 450 degrees. Season the pork with salt, pepper and thyme, making sure to massage it all in.

In an oven-proof saute pan, melt the butter and olive oil over medium-high heat. Sear the tenderloins on all sides until nicely browned, about six total minutes. Transfer the pan to the oven and roast for about 15 minutes, or until the internal temperature registers to 150 degrees. Remove the pork from the pan and keep warm by creating a tent of aluminum foil to trap the heat.

Heat the same pan (carefully, since it just came out of the oven) over medium-high heat and saute the apples in a little bit of butter until soft, about five minutes. Remove the apples from the pan and set aside. Add the cider/wine to the pan to degalze. Make sure to scrape any brown bits loose (because, in true Anne Burrell fashion, that’s where all the flavor is). Once the cider/wine has started to reduce, stir in the creme fraiche. Reduce the heat to low and let the mixture simmer away, stirring the apples back in to coat.

Cut the pork into 1/2 inch thick slices and top with the apple mixture.

Pork with Apples and Green Beans

I’m usually a little hesitant mixing meat and fruit, but this is one application where I really loved it. The apples paired perfectly with the pork, and the pan sauce really added a great depth of flavor. My one complaint was that there was too much of a creme fraiche flavor to the sauce…but that’s an easy fix. The pork was cooked perfectly (thanks to Billy!) and was nice and moist. Thanks to Julie Powell, I can now say that I’ve cooked French food!

I couldn’t find this recipe online, but Williams Sonoma’s Essentials of French Cooking really is a great cookbook at an affordable price. It’s taught us a lot and we intend to use it often!

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