We’ve had a busy summer to say the least… as I shared with you in my update a few days ago we have been left, right, and centre visiting friends, exploring our Nation’s Capital for #Ottawa150 and to celebrate Canada’s 150th Birthday and it has been a blast. Now as I can start to feel a bit of the temperature cooling off, I’m anticipating the fall arrival of beautiful leaves, pumpkin everything, skinny jeans, and oversized sweaters. I am a self proclaimed fall junkie. It’s by far my favourite season for the fashion, the flavours, and the feeling of warm days, cool nights, and crisp air.
With that in mind, I wanted to inspire all of those things I love by preparing a delicious family dinner. Something that makes us sit around the table and talk. Instead of enjoying the classic pork chops and apple sauce, I thought I would give our pork tenderloin a twist and stuff it with crisp Red Delicious Apples, and sweet Vidalia onions. It took practically no time to get all of the components together for this meal and the result was a delicious family dinner.
To make this a complete meal, I also made a delicious sheet pan of roasted onions, sweet potatoes, and carrots using thyme as my herb of choice. I also paired the roasted vegetable side dish and this main pork meal with a simple salad compiled of mixed greens, diced red delicious apples, walnut pieces, salt, pepper, and a drizzle of both olive oil & plain balsamic vinegar.
- 2 pork tenderloin (approximately 2lbs each)
- 2 Red Delicious Apples
- 1/4 of large Visalia onion
- 2 tbsp Red Apple Balsamic Vinegar
- Olive Oil (splash)
- salt & pepper
- 4 Sprigs of fresh Thyme
- Pre heat your oven to 400 degrees.
- Cut slits into pork tenderloin about 3/4 of the way through.
- Slice the apples and onions thinly. Place one slice of apple and one slice of onion into each slit in the pork. Continue until all the slits are full, and place tenderloins into an oven proof dish. (Hint: fold the thinner/smaller end of the tenderloin under itself so it will cook more evenly and won’t end up well done.)
- Drizzle 1 tsp of olive oil and 1 tbsp of the Red Apple Balsamic vinegar over each of the tenderloins. Top them both with two springs of fresh time and place in the oven.
- Bake for about 30 minutes, or until a meat thermometer reads 157 degrees in the thickest part of the tenderloin. Remove and promptly tent the tenderloins with tin foil for another 10 minutes. (Tent: loosely cover the tenderloin dish. Do not wrap the foil around tightly.
- Slice and serve warm with the apples and onions.
Keywords: Dinner, pork, apples, thyme, freezer friendly, balsamic vinegar, onions,
I think with the back to school hustle we have going on in our house (as I’m sure some of you do as well), it can get so busy getting back into ‘routine mode’ that sometimes we end up sacrificing everything we love about the summer: family time. This is why I enjoy making meals like this that get us to connect again. Even with busy work schedules, after school activities, and a thousand “to-do” items on our list, I try to have 2-3 dinners a week that we all sit around the table for and can enjoy each others company.
What do you like to do to keep your family connected?