If I was trendy I would call this a ‘sheet pan dinner’.
I’m not trendy and I don’t have sheet pans.
For some reason, maybe because ovens here are small, sheet pans are not popular, One could say they are almost non-existent.
The cookie sheets I have were purchased at Williams-Sonoma 25 years ago.
Quality lasts. But they are flat, no edges, so only good for baked stuff.
I’ve never seen a cookie sheet here, either…. Maybe because the French don’t really make cookies.
This is an easy dinner, made in a roasting pan.
Pork and apples naturally compliment each other: the sweet-tart flavor of the apple brings out the sweetness of the pork. With potatoes and carrots this is a simple meal needing little attention. Remember, slightly pink is fine for pork – and keeps it juicier.
Roast Pork Tenderloin with Apples
Total time: 55 minutes
- 1 pork tenderloin, 12oz (360gr)
- 2 medium potatoes, cut into wedges, 1/2 X 2″ (1.25 X 5cm).
- 2 – 3 medium carrots, cut into sticks, 1/2 X 2″ (1.25 X 5cm).
- 1 apple – Golden Delicious or Granny Smith
- 1 tbs brown sugar
- 1 tbs Balsamic vinegar
- 2 tbs olive oil
- 1 tbs butter
- Trim tenderloin if needed, but leave whole.
- In medium bowl mix sugar and vinegar, stirring until sugar is dissolved.
- Add oil and mix well.
- Add potatoes, carrots and toss to coat.
- Spread the potatoes and carrots out in a baking dish large enough to hold everything easily.
- Coat tenderloin with remaining vinegar/sugar and place in center of pan, with vegetables around it.
- Bake, uncovered, in 400F (200C) oven for 20 minutes.
- After 15 minutes, cut and core apple. Slice into thick wedges.
- Melt butter in nonstick skillet, add apples and toss to coat well.
- Remove pork and vegetables from oven.
- Turn the pork and stir the vegetables, turning them also.
- Arrange the vegetables in a single layer, with pork on top of some of them, in the center of the pan.
- Lay the apple slices around the vegetables and return it all to the oven for the last 20 minutes.
- Remove, let the pork rest while you arrange the potatoes, carrots and apples on a small platter.
- Slice the pork and place on top.
- Pour over any pan juices and serve.
It’s my turn to host our monthly book club meeting in November.
We meet in the afternoon, so we normally have coffee / tea and something sweet.
Since it’s fall I was thinking of making an apple coffee cake.
Since I have never made a coffee cake, apple or other, I started searching online.
I found a few promising recipes but, sadly, I had to abandon the one that sounded the best.
The first photo, of the whole coffee cake, looked scrumptious.
As did the second photo of a slice of the coffee cake.
Then there were photos (big photos) in the following order:
- Utensils to make the cake.
- Ingredients to make the cake
- Each ingredient being measured (separate photos).
- A photo of an apple with a knife next to it.
- A photo of the apple partially peeled, with a hand on the knife.
- A photo of the peeled apple, with the peeling artfully arranged next to it.
- A photo of the apple cut into quarters.
- A photo of the apple with 1 quarter having had the core sliced out.
- A photo of the apple……. and on and on and on and on.
You see where I’m going with this, don’t you?
But the recipe looked really good so I kept scrolling.
When I got to the the photo of the author’s toddler eating a piece of coffee cake I was ready to close the page.
When I got to the 2nd photo of the toddler eating the cake I did close the page.
Yes, the kid was cute. Yes the cake looked delicious, but I really, really just wanted the d*mn recipe!
How do you people have the patience to get through all of those inane, insipid photos just to find a list of ingredients?
I think my next search for an apple coffee cake will be in my collection of church cook books from the ’70’s. Some of those recipes are just a list of ingredients as the assumption was that everyone knew how to make a cake.
And how to peel an apple.
Hmmmm….. I may have complained about this in the past. Apparently, neither the blogs nor my appreciation of them have changed.