Thursday, December 16, 2010


Sage Pork Tenderloin with Brown Sugar Apples Day #16

Announcing one winner of the "Favorite Holiday Recipe Contest."

Contest winner Jill Drury from Milwaukee, Wisconsin entered her signature entree that's become a Christmas dinner tradition with her family and friends. This is a delectable blend of sweet and savory, an excellent alternative to turkey or ham.

Sage Pork Tenderloin with Brown Sugar Apples Day #16
1 whole pork tenderloin, about 1 pound
3 to 5 medium apples, firm type such as Fuji, Granny Smith,
Honey Crisp or Braeburn, peeled, cored and sliced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons chopped sage
8 tablespoons brown sugar
1 tablespoon butter

Directions: In shallow dish marinate the pork in olive oil, vinegar and sage for 30 minutes.

Preheat oven to 450°. Remove pork from marinade, season with salt and black pepper to taste and place in shallow roasting pan; roast for 15-20 minutes, or until internal temperature (measured with a meat thermometer) reads 150°.

Let pork rest while sauteing apples. In a shallow bowl, dip apple slices into brown sugar, pressing so sugar will adhere to apple surfaces. Melt butter in a large skillet over medium-high heat; cook apple slices for 2-3 minutes on each side until soft and golden. Serve sliced tenderloin with apples. Yield: 4 to 6 servings
I've sent Jill a signed copy of Pork Chops & Applesauce for sharing a treasured recipes.

All contest entrants have been sent a PDF e-copy of my apple cookbook, Bumper Crop: Beginning with Apples as a thank you for being so generous with their "heart & soul" recipes.

In addition, all contest entrants will be receiving a PDF e-copy of the 24 Day Holiday Recipe Blitz (now in progress). It will include all the recipes from the 24 day blitz, along with the contest winners and the runners-up recipes. Distribution will be after Christmas.
* E-copies of Bumper Crop: Beginning with Apples and the soon to be published 24 Day Holiday Recipe Blitz are available for $3.00 each. Just send your checks and requests to:
Cynthia Briggs, P.O. Box 5226, Kingwood, TX 77325-5226

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