Can I tell you just how excited I am about “Fall”? I feel like running around my back yard screaming,”It’s Here! It’s Here! Fall is Here!” A little over the top maybe but that is exactly how I feel! After a record breaking drought and heat wave of a Summer this dip in temperatures is so very welcome in the Mid West this year! This means that football has arrived, (and I happy to report that my two fav teams won this week!) pumpkins are out and about, the leaves are starting to change. Although it is not quite cool enough to wear sweaters just yet, I have them all out of winter storage and I am just dying to get in them!! For my next few posts I thought I would add a few pictures of my home and the surrounding area. This time of year is just the most photographic and there is so much going on that I would love to share with you all. These are a few photo’s of my back yard and a really great pumpkin and apple farm here in the Kansas City, Mo area.
Ahhhh, this just makes me want to call in sick to work and just run around and play all day. Wait I want to do that everyday…….. Ce la Vie, I better be good and finish this post and then I have to go to work. Blah blah blah…… Apple Picking sounds a whole lot more enticing.
|Pork Tenderloin with Apples and Skillet Potatoes|
- 2-3lb Pork Tenderloin
- 3 apples sliced ( I used Fiji but you can use any apple you like)
- ½ onion sliced
- ½ cup apple cider
- 1 cup water
- Salt, pepper, and onion powder
- For the Potatoes:
- 3-4 Russet potatoes skins on ( again you can use any potato, Yukon, red…)
- 1 tbs olive oil
- 3 tbs butter
- 1 tsp minced garlic
- Salt and pepper
- Season the pork generously
- In a hot skillet sear the pork on all sides let it get a nice golden crust
- Let the meat rest for 5-7 min
- Slice small slits in the pork (be careful not to cut too deep or all the way through)
- Place an apple slice in each slit
- Layer the remaining apples and the onion slices in the bottom of a slow cooker to make abed for the meat. Place the meat on top. Pour in the cider and the water. Cook on low 4 hrs or high for 2.
- For the potatoes:
- Wash and pierce skins
- Microwave for 6 min till almost soft. Cool for a min or two and quarter. Heat the olive oil over medium high heat and place the quarters and butter in the pan. As the potatoes are cooking and getting golden brown, take a masher and squash the quarters. You may have to drizzle a bit more olive oil if is starting to get too dry.
- Add the garlic for last 2 min of cooking and heat through.