It's Autumnal Weather Food

 

It's been a long time since I posted.  I have been traveling but I am still cooking and I have been eating many delicious foods. I hope to post more recipes soon.

So today it rained.  No news in that, you say.  Wrong. We've had spritzes but no real rain for a looooonnnnnggggg time. It got my fall weather juices flowing. So I made a stuffed pork tenderloin, minted peas, a  green salad with thin apple slices and  goat cheese and jalapeno cornbread.

 The Pork
2 lbs pork tenderloin sliced almost through fat side up ( a big momma!)
1/4 olive oil
3 heaping tabsp. grill seasoning (I love Kirkland's)
1 cup of apple cider vinegar and 1 TBSP sugar 1 tsp salt  mix to combine
1 green tart apple very thinly sliced
1 large onion thinly sliced

Preheat oven to 500 degrees.
1. Slather the pork with olve oil and then take a palm full of grilled seasoning and cover the pork inside and out with the seasoning salt.
2. Marinate the apple and onion in the sugar, salt and vinegar for about 1 hour.
3. Drain and fill pork cavity.
4.Line a roasting pan with heavy duty foil.   Place pork slit side up in a roasting pan.
5. Bake at 500 for about 20 min..
6. Lower heat and cook for about 45min. top 1 hour at 350.
7.  Remove from heat and cover pork with the foil.

Jalepeno Corn Bread
Preheat oven to 350
1 pkg. Jiffy cornbread mix (Don't turn your nose up at this.  I've tried it many ways and this is still the best!!!)
1 egg beaten
1 can of creamed corn
1/2 cup shredded cheese ( I like the Mex. mix)
2 jalapenos peppers diced finely  (remove the seeds if too hot)

1. Combine all of the ingredients and fold carefully.
2. Spray muffin tins or small loaf pans with Pam.
3.  Follow cooking directions on Jiffy pkg.

Salad
1 large green apple sliced thinly
*I have sometimes used a purple onion too.  (1/2 of an onion sliced thinly.)
1 cup of apple cider vinegar
1 TBSP sugar
1 tsp. salt
1/2 cup olive oil
2 big handfuls of salad greens
1/2 cup of goat cheese crumbled
pepper to taste

1. Marinate the apple in the vinegar, sugar and salt for about 30 min.
2.  Remove the apples add the oil and whisk the above dressing.
3. Put salad greens in a bowl and add apples and goat cheese. Toss dressing  to coat.
4. Add peeper and toss again.

Peas
1 pkg. frozen peas
1 box of sliced mushrooms
1/4 stick of butter
1 tsp. mint jelly
1 tsp. finely chopped mint

1. Follow frozen pea directions but add the mushrooms, butter and mint jelly.
2. Just before serving toss in the mint.

This meal served 4 generous dinner portions (second all around) with left overs which I will use for sandwiches tomorrow.