Living in Phoenix, we really do not have or feel the full-blown of the four seasons as the rest of the country does. Our Summers are quite hot, and our Winters are moderately cold but not too cold. Spring and Fall are so short that we can blink and miss them. I do miss the four seasons. As soon as the month of September is here, or the temperature hit the 85 degree mark, I consider we have reached Fall.
I do love fall. I love the crisp morning air and the cooler evenings. We are so fortunate to live in a place where we can have an evening backyard fire and yet, still wear a t-shirt and shorts.
I also do love fall cooking. The below dinner was made Thursday night. The mood was set on creating a sauce for this wonderful piece of pork tenderloin I had. A couple of days prior I was reading this wonderful recipe for caramelized onions. Easy to made and my taste buds started to work and I definitely wanted to try it. I also had some wonderful Fuji apples that I just purchased from www.boxedgreens.com, as well as some pears. The idea of playing with all three ingredients sounded fun. Adding a good amount of brown sugar to it, and do not get scared by the generous amount, trust me… The result was great if I may say so myself. Love it and I am looking forward to make again this week-end for my son Cub Scout den meeting potluck.
As a side dish, the staple roasted vegetables of zucchini and carrots, as well as a very quick version of potatoes gratin. A homemade Ghirardelli chocolate chip cookie just made it a perfect ending.
TIP: Pay close attention to the onions mixture. As soon as it starts to turn a nice golden color, constantly stir or it will burn rapidly.
Tonight’s Thursday October 13, 2011 dinner:
Roasted Pork Tenderloin with Caramelized Apples-Pears and Onion
Quick Potatoes Gratin
Roasted Carrots and Zucchini
Ghirardelli Chocolate chip cookie
ROASTED PORK TENDERLOIN WITH CARAMELIZED APPLES, PEARS AND ONIONS
1 Pound pork tenderloin, all fat and skin removed
2 Fuji apples, peeled, cored, halved and sliced
1 pear, peeled, cored, halved and sliced
1 yellow onion, thinly sliced
2 tablespoon unsalted butter
1 cup brown sugar
Salt and pepper
Divide the pork tenderloin in 4 equal parts and season with salt and pepper. Roast in a skillet with a shadow of olive oil until cooked all the way thru, turning it on all sided to give it a nice golden color.
Meanwhile caramelize the onion, pear and apples. Melt the butter in a sauté pan. Cook the onion, pears and apples on low heat until they are brown, stirring often and being careful not to burn them. Taste the onions and they should be slightly sweet. Add the sugar and stir until the sugar dissolves.
To serve, spoon the warm onion mixture over the pork.
QUICK POTATOES GRATIN
2 Potatoes, peeled and sliced
Shredded mozzarella cheese, or Gruyère
1/3 cup Heavy Cream
Salt and pepper
Preheat the oven at 375º. In a large pan place the potatoes and cover with water. Add sea salt and cook until the potatoes are resisting a bit when knife inserted to feel doneness.
Spread evenly the butter in a gratin dish. Drain the potatoes and place half on the gratin dish. Sprinkle with salt and pepper; add the desired amount of cheese to it. Cover with the remaining potatoes, sprinkle with salt and pepper. Add the cream cheese and place in the hot oven for 30 minutes or until golden brown.