Easing into Fall

One thing that is really funny about Floridians is that once the temperature dips into the 50s, people start wearing winter coats, boots, and sweaters. Then you have a good portion of tourists or whatnot who are still wearing shorts and flip-flops. It makes you double-take when you're out and about. I'm still not quite used to the weather. 60 degrees didn't used to feel cold to me, now I need slippers and blankets.

I'm still not quite ready to put my Le Creuset to good use with braises and stews. I'm not quite willing to roast a chicken just yet either. Until then I'm easing into fall like with this incredible pork recipe I saw today in my copy of Cuisine at Home. Cuisine at Home is really a underutilized magazine. I never hear anything about it at all! Yet, everything I've ever made from it has been fantastic. They must have some serious testers working for them. Just try this recipe and you might want a subscription yourself.


Sage Encrusted Pork Tenderloin
adapted from Cuisine at Home, December 2008

1 pork tenderloin, trimmed and cut in half
3/4 cup bread crumbs (I used wheat panko)
1 tbsp dijon mustard
1 tbsp olive oil
1 tbsp fresh sage, minced (or 1 tsp dried sage)
salt and pepper

2 shallots, sliced
1 cup thinly sliced apples (I used one Jonagold)
1 tsp fresh thyme
1/4 cup white wine
1/4 cup chicken broth
1/4 cup thawed apple juice concentrate (I'd use slightly less next time so it's not so sweet)
2 tsp butter, divided
1 tsp flour
salt and pepper

Preheat the over to 425. Mix breadcrumbs, sage, salt and pepper, and oil together. I added a bit of water too in order to moisten the bread crumbs up. Rub the mustard all over the tenderloin pieces then roll in the breadcrumb mixture. Let the meat rest so the breadcrumbs adhere better. When you're ready to cook, heat some oil in a skillet and brown one side of the tenderloins for about 5 minutes. You may need to add more oil seeing as the breadcrumbs absorb most of it. Flip the meat then place it in the oven to cook through for another 15 minutes.

In another pan heat 1 tsp of butter with the shallots and cook until softened. Add the thyme and cook another minute. Finally add the apples and cook for another minute or two. Deglaze the pan with wine and cook until most of the liquid evaporates. Once evaporated add the broth and apple concentrate. Melt the remaining tsp of butter in a small dish and mix it with the flour. Add this mixture to the compote to thicken it and reduce the heat. Add salt and pepper to taste. Your pork should be done when a thermometer reads 150-155. If you're good with meat you don't need a thermometer. I like my pork a little pink inside so I'm not sure what the temp would be. Slice the pork into medallions and serve with the compote.