This week’s meal was inspired by our recent apple picking trip.
Candy Apple Pork.
do you love candy apples and want a way to fit them into your dinner??
So yummy if you have a little sweet tooth. And the house just fills up with a nutty buttery smell as it cooks.
And before we start Tom and I would like to remind you to cook your meat all the way and this dish does contain nuts
(apples, carmel, and apple cider all came from County Line Orchard but I am sure you can find it at the local grocer)
2 lbs of Pork Tenderloin
2 large apples (we used gala)
apple cider (enough to marinade pork)
2 sticks of butter
3 tablespoons carmel
1/2 cup of brown sugar
1/2 cup finely chopped pecans
Marinate pork tenderloin in apple cider for at least two hours.
Preheat over to 400 degrees
Melt one stick of butter and coat pork
salt and pepper all sides of pork
roll pork in pecans until it is covered
cook pork for 60 minutes at 400 degrees or until cooked (porks internal temp should be 170 degrees to be done)
when 15 minutes is left for pork
melt stick of butter and brown sugar in a large sauce pan, add apples. cook until soft
cut pork into thin slices. move to serving plate. put apples in between slices of pork. pour juice from apples onto pork
take a spoon and drizzle carmel on top of pork and apples
*we recommend taking a bite of pork with the apple *
we also made Simple Garlic Asparugus
cut ends off
cover with a tablespoon of fresh minced garlic and olive oil
cook 400 degrees for 25 minutes
Off course after a dinner like that, we HAD to make our own carmel apples.
Ava requested m&ms