I would definitely make this spread again, just next time it will be on a night of the weekend variety. All three of these dishes work really well together. Incidentally, I have never been a huge fan of applesauce but this is hands down the best I have ever tasted. I am sure it has to do with the bag of whole fresh cranberries included in the ingredients. The recipe also says to mix up your apples for a more developed flavor. I used a combination of MacIntosh, Golden Delicious, and Pink Lady. We both ate the applesauce on top of the pork rather than on the side. I also prepared the brine for the pork in the morning before I left for work so that it had all day to marinade and it stayed nice and moist during the baking. This is also the first time I have ever made my own scalloped potatoes but it surely will not be my last! This is a meal that would be really fun to make for guests as it prepares ample proportions, amazing aromas, and highlights the best of home cooking. For a special treat, serve with Kelsey Vineyards Apple Merlot Wine or Apple Chardoney. Camille can tell you how to order their wines since she is a wine club member there.
Grilled Pork Tenderloin
PreparationCombine first 4 ingredients in a large zip-top plastic bag. Add 1 teaspoon salt and pork to bag; seal and shake well. Marinate in refrigerator 2 hours, turning bag occasionally.
Remove pork from bag; discard marinade. Sprinkle pork evenly with remaining 1 teaspoon salt. Place pork on grill rack coated with cooking spray; grill 20 minutes or until a thermometer registers 160° (slightly pink). Let stand 10 minutes before slicing thinly.
14 servings (serving size: 3 ounces pork)
CALORIES 176(35% from fat); FAT 6.9g (sat 1.9g,mono 3.7g,poly 0.6g); PROTEIN 25.7g; CHOLESTEROL 72mg; CALCIUM 8mg; SODIUM 234mg; FIBER 0.1g; IRON 1.4mg; CARBOHYDRATE 1.1g
Chunky Spiced Applesauce
Cranberries lend this applesauce an appealing rosiness. For best flavor, use a variety of apples, such as Golden Delicious, Braeburn, Cortland, and Rome. Prepare it up to one day ahead. Serve with Grilled Pork Tenderloin.
PreparationPlace apple in a large bowl; cover with cold water. Squeeze juice from lemon half into bowl; place lemon half in bowl. Set aside.
Combine cranberries and remaining ingredients in a Dutch oven; bring to a boil, stirring occasionally. Cook 3 minutes or until cranberries pop.
Drain apple; discard lemon. Add apple to pan. Cover, reduce heat, and simmer 25 minutes or until apple is soft. Uncover, bring to a boil, and cook 15 minutes. Mash apple mixture with a potato masher. Pour into serving dish; cover and chill at least 2 hours.
7 cups (serving size: about 1/2 cup)
CALORIES 124(0.0% from fat); FAT 0.2g (sat 0.0g,mono 0.0g,poly 0.1g); PROTEIN 0.3g; CHOLESTEROL 0.0mg; CALCIUM 14mg; SODIUM 2mg; FIBER 2.6g; IRON 0.3mg; CARBOHYDRATE 32.5g
Swiss Baked Potatoes
This homey gratin partners nicely with pork or other grilled meats. Dotting the top with butter adds richness.
PreparationPreheat oven to 375°.
Arrange one-third of potato slices in the bottom of a shallow 2-quart baking dish coated with cooking spray. Top with one-third of onion slices. Sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Sprinkle with one-third of cheese. Repeat layers twice, ending with cheese. Dot with butter. Pour broth over potato mixture. Coat top layer with cooking spray. Cover with foil, and bake at 375° for 30 minutes. Uncover and bake an additional 30 minutes or until tender.
12 servings (serving size: 2/3 cup)
CALORIES 106(30% from fat); FAT 3.5g (sat 2.1g,mono 1g,poly 0.2g); PROTEIN 3.2g; CHOLESTEROL 10mg; CALCIUM 58mg; SODIUM 208mg; FIBER 1.6g; IRON 0.8mg; CARBOHYDRATE 15.9g