Saturday, January 23, 2010

Apple Salsa (and Pork Tenderloin)

A few months ago my grandmother-in-law sent me a recipe for duck with an apple salsa. The idea of apple salsa intrigued me. We are HUGE apple fans around here. We even mentioned apples in our wedding vows (I promised to find the crunchiest apple in the store for my honey).  The original recipe called for fresh peppers, cilantro and apple vinegar. I subbed in peppers from my freezer (from my summer garden) added a knob of ginger and the juice of half of a lemon. This is almost a Dark Day Challenge meal, but I think the lemon and ginger disqualify it from the 150 mile circumference around my home.

To accompany the apple salsa I cooked up a pork tenderloin which I rubbed with homemade apple butter, black pepper and balsamic vinegar. Together the salsa and the pork were crunchy, sweet, spicy, and just about perfect.  (If I do say so myself!) I microwaved some sweet potatoes to round out the meal.

Make the salsa first so the flavors can meld while the pork tenderloin is cooking.

Apple Salsa (Extremely modified from an unidentified recipe)
2 crunchy apples, minced
1 piece of ginger, thumb size, peeled and minced
1 jalapeno, seeded and minced
2 pablano or bell peppers, minced
2 green onions, or a shallot, or a small piece of onion
juice of a half of a lemon
large pinch of salt

1. Combine all ingredients in a bowl. Toss and set aside for at least 30 minutes to let flavors meld.

Appley Pork Tenderloin
Preheat Oven to 350 degrees

1 medium pork tenderloin  - mine was about the size of my forearm. (Yes, I should have weighed it...)
1/4 cup apple butter (or apple sauce would probably work)
1 teaspoon black pepper
1 teaspoon kosher salt
2 tablespoons balsamic vinegar

1. Combine apple butter, pepper, salt and vinegar in a small bowl. Whisk together.
2. Lay the pork tenderloin out in a baking dish. Rub the sauce all over the meat.
3. Bake at 350 degrees about 30 minutes, or until a thermometer reads 165-170 degrees.
4. Let meat rest for 5 minutes, then slice thinly and serve with apple salsa.

PS. I have been working on my kitchen photography. I feel like I am getting better - and the queen of the close-up.

One Year Ago: Arugula Salad


  1. The salsa sounds wonderful as does your pork tenderloin! I'll be trying this real soon. Have a great day...Mary

  2. Thanks Mary, you compliments mean a lot to me!

  3. The salsa is going right on my list of "to-make" this week. I adore apples as well!

  4. YUM! I love that idea of apple salsa - so good!