Hi! I’m Rachel from Rachel Cooks — a blog devoted to family-friendly recipes. As a wife to a high school principal and a mom to two energetic toddlers, more often than not, I don’t have a ton of time to spend cooking a big fancy dinner. The food I create is easy to get on the table and made with ingredients that you can find in your grocery store even if you have a small child chatting your ear off.
When I was approached by Better Homes and Gardens to choose a recipe from their online collection to recreate, it was a hard decision! There are so many terrific, mouth-watering recipes. Ultimately, I chose one that was easy to prepare, seasonally appropriate, and nutritious. The recipe I chose was Pork Tenderloin with Apples and Onions. This time of year, I cannot get enough of apples. One of my favorite things to with my family is go to the apple orchard every year. We take photos, pick out a pumpkin, drink hot apple cider and eat a freshly fried donut. I look forward to it all year. I love the crisp air and the smell of sweet apples. I loved that this pork tenderloin recipe contained apples — apples are the perfect compliment to pork — they add a great sweetness and fresh flavor to the pork.
I kept this recipe pretty much the way it was written (why mess with a good thing?), except I doubled it because I knew we’d all love it. (Side note: Leftovers of this freeze and reheat great!) One thing I did do was pound out the pork tenderloin slices a little bit to make them extra tender. To do this, I lay them all out on a cutting board and then cover with plastic wrap. I then pound them with the flat side of a meat tenderizer until they are all about 1/4 of an inch thick. They do take up a little more space in the pan this way, so you might have to cook the pork in batches. Since I pounded mine as well as doubling the recipe, I had to cook mine in a about 3 batches. If you find the bottom of your pan is becoming a bit too brown, throw in a dash of the apple cider vinegar and scrape the pan with a spatula. You can then add a little more oil as needed to finish cooking the rest of your pork.
This recipe is simple enough that it would be fun to try some twists on it. If I could have gotten to the store before preparing this, I might have bought some fennel to add to this. I think that would be terrific. I also think it would be great to add in a sprinkle of cinnamon. I served this alongside roasted squash and some brown rice. I felt as though I had died and gone to fall heaven.
I hope you love this Pork Tenderloin with Apples and Onions as much as we did!
If you’re still craving more pork tenderloin, try these recipes:
- Spice Rubbed Pork Tenderloin
- Balsamic Pork and Dumplings
- Grilled Pork Tenderloin with Pineapple and Papaya Salsa
- Pork Tenderloin with Red Mole
- Pork Tenderloin with Roasted Grape Sauce
I consider myself quite the expert in biscuit eating, not necessarily baking. My grandmother is the guru in that department.
No matter how much I tried, I couldn’t quite duplicate her perfectly fluffy, flakey, melt in your mouth, buttery biscuits that are as light as pillows. I tried and tried but still couldn’t compete with my Big Mama. I finally decided it was time I started creating my own style in biscuit creation. And I started with these delicious, and quite addictive, Spiced Sweet Potato Biscuits!
I was so excited when I found the BHG’s Sweet-Potato Biscuits recipe because the ingredients and method reminded me so much of my Big Mama’s technique. I knew I was in good hands. I only made the following additions:
- I simply added a teaspoon of ground cinnamon along with a pinch of ground nutmeg to spice them up a bit for Fall.
I can’t stop obsessing and telling everyone I know about the perfection of these Spiced Sweet Potato biscuits. They have this gorgeous subtle orange color and fabulous flavor from the essence of the sweet potato. There is a slight sweetness too which I really loved.
The best part of these biscuits is how fail-proof they are. The dough comes together so quickly and makes the lightest, fluffiest and flakiest biscuits in the blink of an eye.
I couldn’t mess these up if I tried, and I can’t say that about the majority of biscuit recipes out there. You simply can’t go wrong with these. They have to make it on your brunch table this Autumn at least twice.
I am thinking about surprising my Big Mama with a batch of these spiced sweet potato biscuits the morning of Thanksgiving. I think she would be pretty proud of me after these come out of the oven.
More from BHG.com:
Cheese is easily one of my favorite things in all the world. And I’m not just talking favorite food; I’m talking my favorite amongst all things. My mom told me that she had cravings for cheese when she was pregnant with me, so my love of cheese may have been preordained. In fact, I’ve recently created a few amazing cheese related recipes on my own blog include Pumpkin Mac & Cheese with Bacon and Mini Grilled Cheese Sandwiches.
Today’s post is in celebration of my love of cheese and was inspired by two different things. First, the October issue of BHG. In case you missed it, here’s a little peek inside.
These are cheese balls shaped and decorated to look like apples. Mind blowning. What a fabulous, yet totally simple idea. It’s all in the details.
I was also inspired by this recipe for Bacon Cheddar Cheese Balls from BHG online.
I followed the recipe as written to create my fall-inspired cheese balls. I didn’t have any pimentos on hand, however, so I did substitute chopped kalamata olives. That’s one of things I love about cheese balls – you can readily use any combination of flavors and cheeses to create a delicious spread. My one recommendation for a can’t-miss product: use high-quality cheese and shred it yourself. As much as I love the time-saving benefits of packaged shredded cheese, nothing beats freshly shredded for this recipe.
With the cheese ball mixture made and cooled, I shaped the ball into an organic / natural-looking apple. To complete the look, as in the magazine feature, I snipped a few branches from an apple tree in my backyard and tucked them into the top to simulate a stem.
Details and simple touches like this get me every time. This is what entertaining is all about. These are the small things that guests remember and can’t wait to repeat when they get home or tell their friends about.
Plus, it involves cheese, and who doesn’t love cheese?
Again, you can get the recipe for these cheese balls here. I hope you enjoy the recipe and the presentation.
Michael Wurm, Jr. – Inspired by Charm
More from BHG.com:
These Garlic Butter Sweet Potato Fries are in a league all their own. They are the perfect side dish and complement to a lovely Fall meal. I even love to eat them on their own for a delicious yet hearty snack.
What makes sweet potato fries so unbelievable (and a bit better than regular potato fries might I add) is the undeniable and unique flavor of sweet potatoes. The sweetness, the spice and the crispy outside yet tender inside when baked to perfection are what keep calling my name!
When I saw this recipe for Baked Sweet Potato Fries on BHG, my eyes lit up. I just had to try them!
And try them I did! They were easy to throw together, and didn’t take much time at all to bake. The longest time I spent was actually cutting my potatoes.
I only made a slight change to the recipe.
- I added 1/4 teaspoon of garlic powder to the butter spice before baking.
- Then I made an additional melted butter, garlic powder and parsley sauce to toss the fries in once they were done.
Oh my goodness, these were sooooo delicious!!! The flavors come together so well, and the garlic is the perfect complement to the sweetness of the potatoes which further develops as they roast away at a high temperature.
I did quite a bit of snacking as I shot these, and did not stop eating these even after I finished. Now that’s what I call hazardous work conditions.
My oven has been getting a workout lately. Last week I hosted the Third Annual Fall Cookie Week on my blog. During those seven day I shared eight fall-inspired cookie recipes. What an exciting and totally indulgent week.
While you’d think that I’d need a break from baking, I was actually energized to create a cookie-like recipe to share with you today. With apples in abundance this time of year, I was thrilled to find this recipe for Apple-Toffee Tartlets, I knew I wanted to give it a try with a fun variation.
I thought about what flavors work really well with apples. Caramel-dipped apples immediately came to mind, so I decided to substitute caramel bits and mini chocolate chips for the toffee bits in this recipe. Thus, Chocolate, Caramel, and Apple Tartlets were born!
I’m happy to say that this flavor combination worked out wonderfully. The apples give the recipe freshness, the chocolate adds decadence, and the caramel makes it perfect for fall.
If you want to recreate these tartlets, follow the original recipe here. Instead of the toffee pieces, use 1/2 cup mini chocolate chips and 1/2 cup caramel bits.
These tartlets are a fun and delicious treat for a small get-together or even a movie night at home.
I hope you’ll give them a try! Other than apples, what are your favorite fall flavors? Let us know in the comments below.
Michael Wurm, Jr – Inspired by Charm
Let the season of fall baking begin! My unofficial goal is to see how many recipes I can bake / create that use pumpkin. That’s an appropriate goal, right? I should also add that I’d like to not gain a pound throughout the process. (Ha! That may be a bit more challenging.)
Yesterday I kicked off pumpkin season on my blog with a recipe for Pumpkin Bars. I thought I’d spread the fall baking spirit to Delish Dish as well with another pumpkin recipe. Today I’m putting my twist on this recipe for Pumpkin-Sour Cream Coffee Cake.
I’m all about coffee cake. If I could start each day with a big cup of coffee and a piece of coffee cake, I’d be a happy man. Throw pumpkin in the mix, and I’m set for an epic day.
As much as I love this recipe as is, I decided to make a few tweaks to enhance the pumpkin flavor. For me, when it comes to pumpkin treats and sweets, it’s all about the spices. In addition to the nutmeg, I put in 1/2 teaspoon cinnamon, 1/4 teaspoon pumpkin pie spice, and 1/4 teaspoon ground cloves.
I also substituted mini chocolate chips for the cranberries. I just love the combination of chocolate and pumpkin.
Finally, I decided to make several smaller loaves instead of one big cake. This way I can freeze a few for my next coffee cake craving. If you decide to make small loaves, keep an eye on time. Mine took about 35 – 45 minutes to bake.
And that’s it, friends. My spicy, chocolatey take on this Pumpkin-Sour Cream Coffee Cake! You can find the original recipe here and my changes above.
I hope you enjoy this recipe. What’s your favorite way to bake with pumpkin?
Michael Wurm, Jr. – Inspired by Charm