This weeks meal is from Rachel Ray. My darling daughter always tells me I look like her, which I will take as a compliment, Rachel is a cute gal! Lets just hope Kennedy thinks I cook like her.

I tried her Apple-Fennel Stuffed Tenderloin

Ingredients:

Salt
1 package pork tenderloins (2 tenderloins)
Pepper
2 tablespoons extra virgin olive oil (EVOO), plus extra for drizzling
1 small fennel bulb, cored and chopped, plus a handful of the fronds, chopped
1 small onion, chopped
2 garlic cloves, finely chopped or grated
1 firm apple, such as Gala or Honey Crisp varieties, peeled, cored and sliced ( I used what I had in this case and it was golden delicious, also she recomends sliced I, after making it would much have preferred chopped)
4-5 sprigs thyme, leaves removed and chopped
Pepper
1/2 cup apple juice or cider (i used apple juice)
1 cup fresh breadcrumbs

Directions

Pre-heat the oven to 400°F.

Trim the tenderloins of silver skin and butterfly them by cutting in and across – but not all the way through – the loins. Cover them with plastic and pound them out to 1/4-inch thick. ( this is a very fun task after a long day...) Season with salt and pepper.

Place a skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the fennel, onion, garlic and apple, season with salt, pepper and thyme and sauté until soft, 7-8 minutes. Add the apple juice to the pan along with the breadcrumbs and mix thoroughly to form a stuffing

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Divide the fennel-apple stuffing between the two tenderloins and spread into an even layer, leaving about an inch of the meat uncovered on either side. Roll the tenderloins up like a jelly roll and place them seam side down on a sheet tray. Lightly drizzle some EVOO down over the tenderloins and season them with salt and pepper.9*****(I got creative here and added some additional spices___I mixed 1/4 cup brown sugar and 2 tablespoons chili powder and also sprinkled that on top along with the salt and pepper) Transfer to the oven and roast for 30 minutes, until the meat has browned.

When the meat comes out of the oven, cover it with a piece of foil and let it rest for 10 minutes to allow the juices to settle.

I made Parmesan Potatoes to go along with this dish. This is a recipe I learned when I was about twelve. It is not very good for you...but it is yummy and pretty economical (aren't we all thinking about that a bit more these days)

This is a very easy dish to make...

Parmesan Potatoes

Ingredients

3-5 baking(russet or Yukon gold) potatoes sliced_ I use russet

1 cup butter

1.5 cups Parmesan cheese grated

1.5 cups flour

1 tbs pepper (i use more cause I am a pepper lover)

milk (enough to cover you potatoes)

Directions

Wash and slice your potatoes (not to thin not to thick) and soak in milk

slice your butter and place a portion in the bottom of a 9x13 baking dish.

Mix flour, Parmesan cheese, and pepper in small bowl. Dip potatoes in mixture and shake off excess. Layer in dish. Add another layer of butter. Repeat until all ingredients are used.

Bake at 400 for about 45 minutes or until golden brown and yummy!

The verdict:
I especially enjoyed the potatoes..they have always been a fav of mine. My hubby really loved the pork. I thought it was pretty good. It had a nice sweet and savory combination with a little hint of heat. I really thought it would have been even better with a an apple wine reduction gravy of some sort so I may just have to experiment with that. Kennedy would eat the pork but not the dressing inside. However the leftovers of this were not so yummy the next day. They were edible but I would say this dish is best eaten the day it is made.