October 24, 2012

Maple-Fried Apples & Maple-Mustard Pork Tenderloin



Since moving to The South, I've learned that we fry everything down here.  The classic -- fried okra, fried green tomatoes, fried turkey.  The new-to-me-but-I-love-it -- fried squash, fried pickles.  And the okay-who-thought-of-that? -- fried Oreos.  Yes, one of the little local cafes I frequent serves fried Oreos as a dessert. {Oh, and it's totally fabulous! ... in case you were wondering.}

And all these fried things are typically deep-fried.  Ya know, in all kinds of smokin' hot oil that the food-of-choice is completely submerged in until it's a crunchy golden brown, oh-so-delicious-but-no-so-great-for-you bite.

So, when I encountered 'fried apples' on a menu one day, ...

which is a very common Southern side dish choice ... I was a tad confused.  Deep-fried apples??  I couldn't quite picture how that would be done ... or what the end result would look like.

Well, it turns out that not all things labeled fried are deep-fried ... like these apples.  They're actually pan-fried.  So why they're not called something else is beyond me.  But whatever you call them ... fried apples, pan-fried apples, sauteed apples ... they're fantastic!


When it came time for me to give these a go at home, I had to put my own Northern spin on them ... drenching them with pure Vermont maple syrup during the frying process, of course!  Mmmmm, so good.

And you want to know what these Maple-Fried Apples pair wonderfully with?  Pork tenderloin.  I think they'd be great with most any pork tenderloin version, but they're especially great with another maple-inspired staple in my kitchen ... Maple-Mustard Pork Tenderloin.



Can you tell I'm in a maple mood?

It's not hard to get me in a maple mood.  I mean, I practically grew up on the stuff.  But this maple mood has been inspired by Tonewood Maple, which I posted about in my last week's Vermont Maple No-Bake Cookies post.  So today, you're getting a two-for-one ... two great maple recipes in one post!  You're welcome.

Hope you enjoy some maple-iciousness soon!   If you're in a maple mood, these are two great go-to's.


I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!





Maple-Fried Apples & Maple-Mustard Pork Tenderloin
Source:  Apples - A Tracey original; Pork Tenderloin - Adapted from Cooking Light magazine

Ingredients
Apples:
4 to 6 fresh Rome or McIntosh apples
1 T. butter
1/4 c. pure maple syrup (preferably Vermont Grade B)

Pork Tenderloin:
2 (1 lb. each) pork tenderloins
1/2 c. Dijon mustard
4 T. pure maple syrup
2 T. chopped fresh rosemary
1/2 tsp. sea salt
1/2 tsp. ground black pepper



Directions
For the Apples:
1.  Peel, core, and slice apples about 1/4"-1/2" thick.  

2.  Melt butter in a saute pan over medium-high heat.  Add apples to the pan and drizzle with the maple syrup.  Reduce heat slightly and cook, stirring occasionally, until apples are soft and tender, about 20 minutes.


For the Pork Tenderloin:
3.  Place pork on a broiler pan coated with cooking spray (I line my pan with aluminum foil first ... it makes clean up way easier). 

4.  Combine mustard, maple syrup, rosemary, salt, and pepper in a small bowl.  Brush over the pork tenderloins, repeating to get as thick a coating as possible without creating a big pool of maple-mustard glaze in your pan (you may not use up all the glaze).

5.  Bake at 425 degrees for about 25-40 minutes until a meat thermometer registers 160 degrees (for slightly pink).  Let stand about 10 minutes before slicing. 

These two dishes are great together, or each is delicious totally on its own.


Enjoy!


7 comments:

  1. Mmmm this looks so wonderfully delicious and comforting!

    ReplyDelete
  2. Maple and mustard are one of my all time favorite flavor combinations. This looks delicious!

    ReplyDelete
  3. Oh beautiful looking dinner. That pork looks wonderful, my next Sunday dinner this will be perfect.
    Thanks.

    ReplyDelete
  4. I have made fried apples for quite a while now. I like your tweaking with the maple syrup and the pork tenderloin looks delicious too. Happy to meet you and am your newest follower!

    Hugs,
    Susan and Bentley

    ReplyDelete
  5. This looks really yummy and just beautiful! I would LOVE for you to link this up at my Ginger Jamboree Link Party!!

    ReplyDelete
  6. This meal looks unique and delicious! Thanks so much for sharing it with us at ‘Or so she says…’. I would love to have you back again to share even more of your great ideas. There’s a link party kicking off in the morning (every Sat. through Tues.) Hope to see you there! www.oneshetwoshe.com

    ReplyDelete
  7. Cannot wait to try this, sounds delicious and so easy! My friend raises pigs and is a sugar maker, so we luckily have the main ingredients on hand! Also going to try your maple no bake cookies recipe. Please keep the maple recipes coming!

    ReplyDelete

I love your comments. I read and appreciate each and every one. Thank you so much for visiting The Kitchen is My Playground! {NOTE: Captcha word verification is on to turn away the 'spambots' ... I apologize for the commenting inconvenience!}

Share Buttons

Get widget