Succulent Pork Tenderloin paired with caramelised apples and onions - just what you need for that mid-week meal. Such a tender cut and so easy to prepare!
INGREDIENTS
1.5kg pork tenderloin
salt & pepper
1/2 cup brown sugar
3 tbs dijon mustard
2 cloves garlic, minced
1tbs fresh thyme leaves
3tbs olive oil
2tbs apple juice
2 large apples, sliced into wedges
2 medium brown onions, sliced into wedges
METHOD
Preheat oven to 200C. Season the pork with salt & pepper on all sides.
In a medium bowl mix together the brown sugar, dijon mustard, garlic, thyme and apple juice. Add the pork, turning to coat. Cover and refrigerate for at least 30 minutes or overnight.
Pour oil into a large oven-proof skillet and bring it to medium heat on the stovetop. Place pork in the pan turning every 2-3 minutes until browned on all sides (about 8 minutes total).
Add apples and onions. Transfer the skillet to the oven and roast the pork for 20-25 minutes, occasionally stirring the apple and onion mixture and turning the pork.
Remove the pork to a platter and tent with foil. Let rest for 10 minutes.
Carve and serve the pork with apples, onions and juices from the skillet. Add vegetables of your choice.. ENJOY!!
These potatoes are crispy on the outside, fluffy on the inside, aromatic and richly spiced with Indian flavour - a perfect winter warming side dish for your next meal.
Serves 4 Cooking Time 30 mins Very easy Gluten free
INGREDIENTS
1tspn of crushed ginger
3 cloves garlic, peeled
2 vine ripened tomatoes, chopped
600g cooked potatoes
vegetable oil
8 spring onions
1 fresh red chilli
1/2 bunch fresh coriander
1tsp cumin seeds
1tsp mustard seeds
1tsp ground turmeric
1tsp garam masala
4tbs greek yoghurt
METHOD
Place the ginger, garlic and tomatoes in a blender and blitz until smooth. Chop the potatoes into 5cm chunks.
Pour 2 tbs of oil into a large non-stick frying pan over a medium-high heat. Add the potatoes and cook for 10 mins. or until golden, gently squishing them with a potato masher to increase the surface area and give you more crispy bits. Keep warm on a serving plate.
Trim and roughly chop the spring onions. and deseed and finely slice the chilli (how much you use depends on how hot you like it!). Pick the coriander leaves and reserve, then finely chop the stalks.
Add the cumin and mustard seeds to the pan and cook for 1 minute, until the cumin starts to darken. Add the spring onion and coriander stalks and cook for 2 minutes, then add the blitzed ginger mixture, the rest of the spices and a pinch of salt. Saute for 4 to 5 minutes, or until fragrant. Add to the potatoes, toss to coat.
Serve the crispy Bombay potatoes with dollops of yoghurt, and the coriander leaves to garnish.
Apple, Caramel & Oats - a perfect flavour combo and made into an easy chewy, crumbly, delicious slice. Those winter flavours we come back to every winter. Apple Pie flavours - but it's much easier than a pie!
Serves 12 Prep time 30 mins Cooking time 30 minutes
INGREDIENTS
4-5 medium apples, peeled & chopped
1 tsp allspice (or any apple pie flavours you like - cinnamon, lemon juice, ginger)
185g butter, melted
1 cup brown sugar
1 1/2 cups plain flour
1/2 tsp bicarb soda
1 1/2 cups rolled oats
1/2 cup desiccated coconut
400g tin condensed milk
2tbs golden syrup
1/2 tsp sea salt (if you like salted caramel)
60g butter
1/2 cup chopped walnuts or pecans (optional, but makes it so yummy)
METHOD
Place peeled and chopped apples in a bowl or pyrex jug with 1 tbs water. Cook for 8 minutes until soft. If you like your apples with a bit of bite check them at 7 minutes. Mix allspice into apples.
Preheat oven to 180C. Melt butter and add brown sugar, stir until combined. Add flour, bicarb soda, oats and coconut and combine.
Press half the mixture into a 16 x 26cm slice pan. Bake for 15 mins or until just golden.
Combine condensed milk, golden syrup and butter in a saucepan. Stir over medium heat until slightly thicker & golden (approx. 8 mins). Stir in salt.
Spread caramel over biscuit base. Spread cooked apples over caramel. Crumble remaining biscuit base mixture over the top of the apple, pressing it down a little. Sprinkle nuts on top if using.
Return to oven for 12 mins or until golden on top. Allow to cool. Chill and cut into squares. Serve cold with coffee or warm with ice cream. ENJOY!!
