Fruit + Pork. It always works.
…maple dijon pork tenderloin with shallots and apples
I have a confession. We’ve lived in our house for almost 14 years, and I just realized we have a pear tree out back. I feel silly. Maybe just unobservant. But, while recently doing some yard work, I made the exciting discovery. And sure enough - those are pears!
Those are the ones I could reach; I had to leave a couple behind. I thought about climbing the tree, but I was home alone, and I had visions of being stuck in the tree, or worse, falling out. There I’d be, unconscious on the ground while the dogs just looked on thinking “crazy lady”. (Which I’m pretty sure they’re thinking most of the time anyway.)
Of course, once I picked the pears, then I thought, “what if these aren’t real pears and they’ll make me sick?” Luckily for me, I had brave family visiting, and my uncle and cousins were willing to give it a go. Yep, they’re real, actually tasty, pears! Now I can’t wait to go pear picking in my own back yard each fall!
It led me to start wondering about what I could make with my bounty (a whole six) of pears, and since I tend to have main dish/dinner type things on my mind more than anything else, it turned into thinking about how well pork pairs with fruits of all kinds, especially in this fall season.
My mom used to make a pork loin with curried fruit. I think it was apricots and pears, and probably canned ones, in a yellow curry sauce. I never liked it as a kid, but I think I would like it now, and of course, she didn’t write it down. I’ll have to get together with dad and make some test batches to see if we can remember the flavors correctly.
As for me, I love to pair pork and apple - a classic combination. Pork chops, pork loin, pork tenderloin - it all works. You can take a look at my Apple Cider Pork Roast here, and for this week we have a Maple-Dijon Pork Tenderloin with Apples and Shallots that definitely goes in my “fall dinner recipes starter pack”. Roasted together on one pan, the tenderloin is spread with a sweet and savory sauce of dijon mustard, maple syrup, rosemary and thyme. Sliced apples and shallots soak up extra sauce as they become the perfect soft, sweet, caramelized accompaniment. Such a wonderful fall dinner, impressive enough for guests, but easy enough for a weeknight.
Next year I’ll have to give this a recipe a try swapping the apples for my newly discovered backyard pears!
Read on to see what we’re eating at home this week and find the recipe for the pork with apples and shallots. See you ack here next week to do it all again!
MONDAY - TUESDAY - Still in San Antonio
WEDNESDAY - Roasted Chicken Thighs with Potatoes
Lemon zest and herbs under the skin of some chicken thighs roasted on a sheet pan with baby potatoes scattered all around. Nice and easy as we spend the rest of our fall break resting at home.
THURSDAY - Homemade Ramen Bowls
Family favorite ramen bowls with a flavorful broth, poached chicken, and jammy eggs. Top it how you like it!
FRIDAY - Friday Night Pick-up!
SATURDAY - Dinner at Yaya’s (the in-laws)!
She has a pineapple-habanero glaze that is wonderful on a smoked pork loin. We’ll do that along with some rice and beans. Cornbread if I can talk her into it.
SUNDAY - Dinner at Dad’s home
Dad is off again, so Sunday night dinners at his house are paused for a few weeks while he is in Germany at a German language school! Super fun for him, a little FOMO for me. Meanwhile, we’ll eat at home - the Kiddo has requested a creamy mushroom and chicken pasta. I’ll sauté the mushrooms first, make a quick creamy parmesan sauce while the pasta cooks, and then stir in rotisserie chicken for a shortcut.
LUNCHES for this week -
I always need a “reset” after I travel, so for the rest of this week it’ll be light lunches. I’ll grab a bunch of salad fixin’s at the store and make a batch of a grain like farro or quinoa to bulk up a big salad.
EXTRAS for this week
Our treat stand in the kitchen is empty - mayday, mayday! I’ll make my Olive Oil and Apple Butter Cake, but use the plum butter that dad made before he left for a fun twist! It’s one of those good anytime of day cakes - breakfast, snack, dessert - it all works for me.
Maple-Dijon Pork Tenderloin with Shallots and Apples
Makes 5-6 servings
· One package Pork Tenderloins, about 2 pounds
· 3-4 large Shallots
· 3-4 Apples (Gala, Fuji, Honeycrisp)
· 2 tablespoons Olive Oil
· 1 teaspoon kosher Salt, divided (Morton or other store brand)
· ¼ teaspoon ground Black pepper, plus an extra pinch
· 2 tablespoons Maple Syrup
· 1/3 cup Dijon Mustard
· 1 clove Garlic, minced
· 1 ½ teaspoons dried Thyme Leaves
· 1 teaspoon dried Rosemary Leaves
Preheat oven to 425 degrees with a rack arranged in the upper third. Coat a large, rimmed baking sheet with non-stick spray.
Prep the shallots and apples – Remove the outer layer from the shallots and slice each lengthwise in half. Put them on the sheet pan. Cut each apple in half through the core, and then in half again. Remove the core, then slice each quarter once more to make 8 wedges out of each apple. Add to sheet pan with shallots. Drizzle the olive oil over the shallots and apples, then toss to combine. Sprinkle with ½ teaspoon of salt and a pinch of pepper, then move the shallots and apples to the edges of the pan to make room for the pork.
For the pork – In a small bowl, combine the maple syrup, Dijon mustard, garlic, thyme, rosemary, remaining ½ teaspoon salt, and ¼ teaspoon pepper. Place the pork tenderloins on the pan with the shallots and apples and spread evenly with the maple-dijon sauce.
Put the pan in the oven and roast for 25 minutes, until the internal temperature of the pork reads between 140-150 degrees. Remove from oven and let it rest for 5 minutes. Slice pork tenderloins, serve with shallots and apples and any extra sauce on the pan.
Recommended side dishes – roasted or mashed potatoes, rice, or polenta
That’s all for now, thanks for reading! See you back here next week!
(Don’t forget you can see all of the past newsletters and recipes at the archive link below!)
All recipes categorized by type can be found in the index!