PB&J Pork Tenderloin

My copy of Paleo Comfort Foods arrived while we were in Tennessee a few weeks ago. So, I was anxious to try some recipes when we got home. I had a pork tenderloin in the freezer, so I decided to thaw it and try out the recipe for P, B & J Pork Tenderloin since I had everything on hand for it. So I made this for dinner a few nights after we got home. Pork and apples go so well together, I figured it had to be good. And it was so delicious! It reminded me of some other pork and apple dinners I've made in the past, but this was even better with the nut butter sauce. The recipe in the book calls for pecash butter (pecan-cashew). I just used homemade cashew butter - made with crispy cashews. Any nut butter would work, though. If you have some homemade chunky applesauce, you could just sub that in and make this prep even simpler.

This is definitely a keeper. We all loved it. Kevin had seconds and thirds and fourths and finished off the tenderloin at dinner that night. So much for leftovers on nights when he's hungry. :) I have another pork tenderloin in the freezer that I think I'll be making again in the near future.

P, B & J Pork Tenderloin

2 pound pork tenderloin
2 apples, peeled and cored, cut into chunks
1/2 teaspoon cinnamon
1 Tablespoon honey
1 teaspoon lemon zest
1/2 cup nut butter, homemade with crispy nuts is best
2 cloves garlic, minced
1 teaspoon pepper
1 pinch salt
1/2 cup hot water

Butterfly the pork tenderloin lengthwise and fold out into one uniform piece of pork. Use a meat mallet to pound out the tenderloin a little.

Preheat the oven to 350.

Place apples, cinnamon, lemon zest, and honey into a food processor (I used my stick blender processor attachment) and pulse until it looks like a chunky applesauce. Pour the apple mixture onto the tenderloin and spread evenly. Roll up lengthwise and place into a baking dish.

Bake for 45-60 minutes, or until internal temperature is 150 degrees. Let rest in the pan for 10 minutes.

Mix nut butter, garlic, salt, and pepper in a bowl. Add hot water until you reach your desired consistency.

Place pork on a serving platter and pour about half of the sauce over the tenderloin. Serve remaining sauce on the side.

Crockpot Breakfast Risotto

I made another recipe from A Year of Slow Cooking. This time for a breakfast risotto. This was pretty good. It was kind of strange eating rice for breakfast, but it was tasty, at least. We all liked it. I'll make it again sometime and I'd like to try out some other variations.

I forgot to take a picture.

Crockpot Breakfast Risotto

1/4 cup butter
3 little apples
1 1/2 t cinnamon
1/8 t nutmeg
1/8 t cloves
1/4 t kosher salt
1 1/2 cups arborio rice
1/3 cup brown sugar
4 cups of liquid. I used a tiny can of apple juice, and half and half for the rest (I used non-homogenized whole milk)
(I added a splash of vanilla)

Turn your crock to high and add the butter so it can start melting. Wash and cut up your apples while it begins to melt. Add the rice to the butter, and stir it around to coat it nicely. If the butter isn't completely melted, don't worry. Add the apples, and spices. Stir in the juice/milk. Cover and cook on high for 3-5 hours, or on low for 6 or so.

Apple Strudel

I made this for dessert for our dinner with my grandparents and parents this afternoon. I was going to make turnovers, but thought this would be much easier/less time-consuming to make. This was super easy and fast to prepare. Can't really get much simpler for a dessert. And it tastes so yummy! Everyone loved it! Kevin said he could eat a whole one by himself - he ate half of one tonight and could have kept going. He loves apple pie, though, and that's basically what this tastes like. What's not to love? :)

Easy Apple Strudel

1 sheet Puff Pastry
1 egg
1 tablespoon water
1 (21 ounce) can apple pie filling (I used my home-canned apple pie filling)

Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 375 degrees F. Mix egg and water.

Unfold pastry on lightly floured surface. Roll into 16x12-inch rectangle. With short side facing you, spoon pie filling on bottom half of pastry to within 1 inch of edges. Starting at short side, roll up like a jelly roll. Place seam-side down on baking sheet. Tuck ends under to seal. Brush with egg mixture. Cut several 2-inch slits about 2 inches apart on top.

Bake 35 minutes or until golden. Cool on baking sheet on wire rack 30 minutes. Slice and serve warm.