Can I tell you just how excited I am about “Fall”? I feel like running around my backyard screaming,” It’s Here! It’s Here! Fall is Here!” A little over the top maybe but that is exactly how I feel! After a record-breaking drought and heatwave of a Summer, this dip in temperatures is so very welcome in the Mid West this year!
This means that football has arrived, (and I am happy to report that my two fav teams won this week!) pumpkins are out and about, the leaves are starting to change. Although it is not quite cool enough to wear sweaters just yet, I have them all out of winter storage and I am just dying to get in them!! For my next few posts, I thought I would add a few pictures of my home and the surrounding area.
This time of year is just the most photographic and there is so much going on that I would love to share with you all. These are a few photos of my backyard and a really great pumpkin and apple farm here in the Kansas City, Mo area.
Read Also:- Not So Fried Rice Recipe
Ahhhh, this just makes me want to call in sick to work and just run around and play all day. Wait I want to do that every day…….. Ce la Vie, I better be good and finish this post, and then I have to go to work. Blah blah blah…… Apple Picking sounds a whole lot more enticing.
Pork Tenderloin with Apples and Skillet Potatoes.
Recipe Type: Main Dish and Side Dish Author: The Plaid and Paisley Kitchen There is a little prep work with this meal but it is so simple and it shows beautifully that your guests and family will be wowed!
Pork Tenderloin with Apples and Skillet Potatoes Recipe
- 2-3 lbs Pork Tenderloin
- 3 Apples sliced ( I used Fiji but you can use any apple you like)
- 1/2 onions sliced
- 1/2 cup apple cider
- 1 cup water
- Salt, pepper, and onion powder
- 3-4 Russet potatoes skins on ( again you can use any potato, Yukon, red…)
- 1 tbsp olive oil
- 3 tbsp butter
- 1 tsp minced garlic
- salt & pepper
- Season the pork generously
- In a hot skillet sear the pork on all sides let it get a nice golden crust
- Let the meat rest for 5-7 min
- Slice small slits in the pork (be careful not to cut too deep or all the way through)
- Place an apple slice in each slit
- Layer the remaining apples and the onion slices in the bottom of a slow cooker to make abed for the meat. Place the meat on top. Pour in the cider and the water. Cook on low 4 hrs or high for 2.
- For the potatoes:
- Wash and pierce skins
- Microwave for 6 min till almost soft. Cool for a min or two and quarter. Heat the olive oil over medium high heat and place the quarters and butter in the pan. As the potatoes are cooking and getting golden brown, take a masher and squash the quarters. You may have to drizzle a bit more olive oil if is starting to get too dry.
- Add the garlic for last 2 min of cooking and heat through.