Thanksgiving Menu with a Twist of Apples!

Photo by: Jonathan Bielaski 

Apple Sage Stuffed Pork Tenderloin

This unique roast is perfect for a Sunday dinner or any holiday meal! Using local apples and pork this classic combination is winning every time.

3 tbsp (45 mL) butter

1 small onion, diced

1 celery rib, diced

1 small red skinned apple, cored and diced

2 cloves garlic, minced

1 cup (250 mL) fresh breadcrumbs 

3 tbsp (45 mL) chopped fresh parsley 

2 tbsp (30 mL) chopped fresh sage or 1 tbsp (15 mL) dried sage (not ground)

3/4 tsp (2 mL) salt, divided

2 pork tenderloins (about 1 lb/500 g each)

1/2 tsp (1 mL) pepper, divided

2 tbsp (30 mL) Dijon mustard 

1 small red skinned apple, very thinly sliced

In a skillet, melt butter over medium heat. Cook onion, celery, apple and garlic for about 5 minutes or until softened. Remove from heat and stir in breadcrumbs, parsley, sage and 1/4 tsp (1 mL) of the salt; set aside. 

Slice each tenderloin halfway through centre and open like a book, making sure not to cut through. Place between parchment paper and pound each tenderloin to about 1/2 inch (1 cm) thick.

Place 1 flattened tenderloin over top of 4 pieces of kitchen string (large enough to wrap around both tenderloins). Sprinkle with 1/4 tsp (1 mL) each of the salt and pepper and spread with half of the mustard.

Press stuffing onto tenderloin to cover surface. Top with other flattened tenderloin placing wide end over the thin end of the bottom tenderloin. Sprinkle with remaining salt and pepper. Tuck ends under and press together. Spread mustard all over roast. Top with apple slices across the top. Tie strings around roast and trim any excess. (Make-ahead: this can be covered and refrigerated for up to 1 day.) 

Preheat grill to medium heat (around 350ºF/180ºC). Turn off one side of the grill and place roast on unlit side. Close lid and grill (keeping the grill temperature around 350ºF (180ºC) for about 1 hour or until meat thermometer reaches 155ºF (68ºC). Transfer to a cutting board and tent with foil for about 10 minutes. Carefully slice to serve, removing string as you slice. Serves 6 to 8.

Oven Variation: Preheat oven to 400ºF (200ºC). Place pork roast in a roasting pan into oven. Turn oven temperature down to 350ºF (180ºC) and roast for about 1 hour.  

Squash and Apple Soup

A taste of fall is not complete without this classic soup. Sprinkle a few croutons over top or dried apple chips to serve. For an added spice, fresh grated nutmeg over top is lovely.

2 tbsp (30 mL) canola oil or butter

1 onion, chopped

2 cloves garlic, minced

1 tbsp (15 mL) minced fresh ginger 

1 butternut squash (about 3 lb/1.5 kg), peeled and cubed

2 apples, peeled, cored and thickly sliced

4 cups (1 L)vegetable broth (approx)

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) pepper

 

In a soup pot, heat oil over medium heat. Cook onion, garlic and ginger stirring about 5 

minutes or until softened. Stir in squash and apples until well-coated.

Pour in broth, salt and pepper and bring to boil. Reduce heat to medium and simmer, 

covered for about 20 minutes or until squash and apples are very tender

Using an immersion blender, puree soup util smooth. Alternatively, in batches, puree 

soup in blender and return to saucepan to heat through. Serves 8.

Tip: Soup can be cooled and refrigerated for up to 4 days or frozen for up to 2 weeks.