Pork Tenderloin with Apples & Onions along with Cranberry & Walnut Rice

We just had the most flavorful and pretty supper... and I can't wait to share it with you!!  I'm trying to venture out into new cooking methods and variations of ingredients that I've never tried and so far so good.  My 4 year old liked the "really good chicken", since meat is either 'burger' or chicken to him.  My 9 year old actually ate the rice and my baby went "nom nom nom" until daddy gave him half of his.  Overall - it was a huge success and would easily make this again, anytime!!   (And possibly bring the rice to the next family get-together-potluck.  They'll love it, too!!) 

Pork Tenderloin with Apples & Sweet Onion

3 pork tenderloins, trimmed, about 1 lb each and cut into large chunks
1 1/2 teaspoons ground fennel
Flour, for dredging
2 to 3 tablespoons extra-virgin olive oil
3 tablespoons butter
2 medium onions, cut into thin wedges
3 or 4 medium Macintosh apples, peeled and chopped
4 fresh bay leaves
A few sprigs fresh sage, very thinly sliced
1/3 C Apple flavored vodka

2/3 C Brandy
1 cup chicken stock, seasoned with celery salt

I found the most beautiful Macintosh Apple at the Market today, I just had to 
take a picture of it.  See it here in the middle??  Oh yeah... 

1) Season the pork with fennel, salt, and pepper, and dredge in flour (do this after you cut them into large chunks). Heat a few tablespoons olive oil (or veg oil, it's cheaper) in a big pan or Dutch oven over med-high heat. Add the pork and brown the meat. Do this in 2 batches if your pot is too small.... or as I did, use two burners and two pots at the same time.  Remove the browned meat to a plate and set aside for now.

2) Add the butter to the same pan. Reduce the heat a bit and add the onions, apples, bay leaves, and sage. Season with S&P and cover the pan for about 12 to 15 minutes, stirring occasionally. (Notice: If you over stir, you'll end up mushing your apples... still tastes great, however, it's mushy.  Duh.  I mushed one pan and the other pan turned out perfect.  Go figure.) 

Remember to remove the Bay leaves before serving - these sweat off flavor while
cooking & heating, but are not meant to be eaten whole.  Ick.

Uncover the pot and raise the heat a bit. When the onions start to brown, add the 2 alcohols to the pot. Add the stock and put the pork back in.  Simmer to cook through a few minutes more. Serve from the hot pot.

....and now for the side, a full-of-flavor and beautifully festive dish: 

Cranberry & Walnut Rice

2 tablespoons butter

1/2 cup orzo

1 1/2 cups long-grain white rice

About 2 2/3 cups chicken stock

A generous handful dried, sweetened cranberries

1/3 cup walnut pieces, toasted

1 tsp Allspice
4 green onions, thinly sliced on an angle (would be great with this, however I forgot to put it on.  Eh.)

1) Brown the nuts a bit in a small pan - remember there's natural oils in nuts so no need to add any extra.  Once you smell the nuts, it's done.  If you wait to long, they'll burn & taste bitter.  Take the nuts out & set aside.

2)  In a medium sized pan - melt the butter.  Once it begins to foam, add the orzo & heat until lightly browned.  At this point, stir in the rice until evenly coated and mixed in.  Add in the stock (just shy of the normal 2-1 ratio for rice...) and add in the cranberries.  

3) Bring to a boil, reduce heat and then simmer.  Cover and cook until rice is tender & done, about 15-18 min.  Fluff the rice a bit, add in the walnuts & Allspice.  (Top with the green onions at the very end... the step that I completely forgot.)  

This holiday type rice is a perfect side to the tenderloin.  It's also such an easy rice recipe that even I didn't mess it up - - I can never seem to make rice 'just right' - but this turned out great!  I was also very afraid that the rice would be boring or bland - because although pretty, it tends to look somewhat 'boring'.... I assure it is not.  It is far from boring or bland - - you'll want to make it over and over and share it with loved ones!!  

Mmm Mmm Mmm!!