Simply Bruschetta

I love farmer's markets, but they are not always available year-round.  When I go to the grocery, most of my items come from the outside aisles of the store. What do I mean by that? Typically, fresh and frozen products are located in the aisles toward the outside edges of the store: vegetables, fruits, herbs, organics, meats/seafood, dairy and frozen vegetables. I do buy canned goods, paper/health products, spices, rice/beans, wine and condiments on the inner aisles, but I try to avoid the sugared drinks, chips/crackers, candy and layers of processed boxed foods. With the exception of the bakery and checkout lane temptations, the closer a product is to the outside of the store, the healthier choice it is for my family.  

Bruschetta is a family-favorite evening snack or party appetizer. It is a quick dish that uses simple ingredients found on the outside aisles of your market or local farmer's market!

"If we're not willing to settle for junk living, we certainly shouldn't settle for junk food."  

Sally Edwards

Simply Bruschetta

1/2 French or Italian Baguette (other heartier breads work too) - cut into 1/2 inch slices 

Broil slices on each side until nicely browned (watch carefully)

Rub each side of toasted pieces with the cut side 1/2 of a  peeled garlic clove

Mix in a small bowl:

3 Roma tomatoes, seeded and diced

2T olive oil

1T balsamic vinegar

Freshly ground black pepper

Top each slice of toasted bread with a spoonful of tomato mixture.

Top with fresh basil (cut in strips) and grated Parmesan or Romano cheese.

Savory Fall Harvest Pork Tenderloin

I am what you would call a fall enthusiast.  Autumn, especially in the Midwest, is my favorite time of year. The evenings are a bit cooler; leaves are starting to show their brilliance; children return to school; football is back on television; and fall harvest fruits and vegetables are in abundance.  What is not to love?

With a plethora of apples in season, it seems only fitting to stuff some inside a pork tenderloin and wrap it up with bacon.  Did I get your attention with "bacon?"  This delicious fall-inspired dish marries the tartness of Granny Smith apples and cider vinegar with the sweetness of dried cranberries, spices and brown sugar.  The tenderloin and bacon provide a complimentary home for the chutney to moisten from within, while adding the right amount of salt and crispiness.

Pairs well with squash, wild rice and a rich Chardonnay or nice Pinot Noir.  Salut!

"Thy bounty shines in autumn unconfined

And spreads a common feast for all that live."

-   James Thomson

Savory Fall Harvest Pork Tenderloin

For Apple Chutney (can be prepared ahead and stored for up to a week)

1 T olive oil

1 small onion

1/2 C dried cranberries

1 t fresh ginger (peeled and grated or chopped)

1/2 t ground cumin (for savory) or nutmeg (for sweeter)

1 t ground mustard 

2 Granny Smith apples (peeled and diced - small)

2 T brown sugar

1/2 C water

2 T apple cider vinegar

For Pork

1 pork tenderloin - 2 lbs (butterflied); can also use a larger center cut pork loin as I used above

6 oz. sliced bacon (can used pancetta)

salt/pepper

Prepare apple chutney:  Heat a large saute pan to medium heat and add 1 T of olive oil.  Add onions and saute until soft (about 3-5 minutes).  Add cranberries, ginger, cumin (or nutmeg), mustard and apples.  Cook two additional minutes.  Add brown sugar, water and vinegar.  Reduce heat to medium-low and cook for 15 minutes until apples are soft and liquid is reduce.  Remove from heat and cool.  

Prepare pork:   On parchment paper, line up bacon slices the length of the tenderloin.  Lay the butterflied loin flat on a cutting board and season with salt and pepper.  Spoon 1 C of chutney into cut side of loin.  Roll up tightly.  Place seam down on bacon and roll up tightly, tucking ends in.  Wrap tenderloin in plastic wrap sealing tightly.  Refrigerate for 1 hour.

Cook pork:  Preheat oven to 450.  Unwrap pork and place on foil-lined sheet tray.  Bake for 10 minutes (for smaller loin); 15 minutes for larger loin.  Turn over gently and bake another 10-15 minutes (for smaller loin); 15-20 minutes for larger loin until pork is cooked through (160-170 degrees) and bacon is crisped.  Move to cutting board to rest for 5 minutes.

Plate:  Slice the tenderloin and transfer to platter.  Garnish with additional warmed chutney.