Tag Archives: Apple White Wine Jelly

Apple & Bacon Stuffed Pork Tenderloin with Apple Jelly Glaze

Here it is our last recipe for Apple Month. This delicious apple & bacon stuffed pork tenderloin is sure to impress your guests, making them think you slaved away for hours, when in reality it all comes together quite quickly. 

Apple & Bacon Stuffed Pork Tenderloin with Apple Jelly Glaze

Apple & Bacon Stuffed Pork Tenderloin with Apple Jelly Glaze
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 2 pork tenderloins
  2. salt and pepper
  3. 1/2 cup TASTE OF THE OKANAGAN APPLE & WHITE WINE JELLY
  4. 10 toothpicks
  5. butcher's twine
For the stuffing
  1. 4 slices thick cut bacon
  2. 1 shallot (or half of a small onion), finely chopped
  3. 3 cloves garlic minced
  4. 4-5 white mushrooms, chopped
  5. 1/2 Granny Smith Apple, peeled, cored and cut in 1/2-inch (1 cm) chunks
  6. 1 tbsp chopped fresh sage
  7. 2 tsp chopped fresh thyme
  8. 1/4 tsp each salt and pepper
  9. 1 cups diced French or Italian bread
  10. 1/4 cup sodium-reduced chicken broth
Instructions
  1. In large nonstick skillet, cook bacon over medium heat, turning once, until crisp, about 6 minutes. Transfer to paper towel–lined plate to cool slightly. Chop into bite-size pieces. Set aside.
  2. Drain all but 2 tsp of bacon fat from skillet; cook shallots and garlic over medium heat, stirring occasionally, until softened, about 2 minutes.
  3. Add mushrooms, apple, sage, thyme, salt and pepper; cook, stirring, until apple is just tender, about 4 minutes.
  4. Stir in bread. Drizzle broth over top; cook, stirring, until absorbed, about 30 seconds. Transfer to bowl; stir in bacon. Let cool to room temperature. (Make-ahead: Cover and refrigerate for up to 24 hours.)
  5. Meanwhile, strip pork tenderloins of sliver skin with a long thin knife.
  6. Next, make a slit down the centre of the tenderloins, stopping about 1/2 and inch from the bottom. Be careful not to slice all the way through. Using a sharp knife try to open the sides of the slit a little wider to form a bit of a pocket.
  7. Spoon 1/2 stuffing vertically along centre of one of the pork tenderloins.
  8. Use 5 toothpicks, spaced evenly across slit, to hold it together.
  9. Take a piece of butcher's twice and loop it in half. Place the loop over the end of one toothpick and criss-cross the twine back-and-forth between the toothpicks like lacing up your shoelaces. Pull tight and secure with a knot at the end.
  10. Repeat with second pork tenderloin.
  11. Bake tenderloins in pre-heated oven (375°F) for about 10 minutes.
  12. While tenderloins are baking, melt TASTE OF THE OKANAGAN APPLE & WHITE WINE JELLY in a small saucepan, until spreadable.
  13. After 10 minutes of baking, brush tenderloins with 1/2 the melted jelly and continue baking another 10 minutes.
  14. Baste tenderloins with remaining jelly, and turn your oven to broil. Place tenderloins on the top rack and broil for a couple minutes, just until the jelly starts to caramelize. Be sure to watch them closely at this step.
  15. Remove from oven, and tent with foil for 5-10 mintues.
  16. Slice and serve.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Apple & Brie Crostinis with Apple White Wine Jelly

Everyone needs a go-to appetizer and crostini are easy and versatile. This isn’t so much of a recipe, but rather more of an idea to get you inspired. I’ve used a combination of sweet, tart and creamy components, but you can vary it according to your flavour preferences. Try swapping the brie for blue cheese, or adding in some salty prosciutto.

Apple Brie Crostini with Apple White Wine Jelly

Apple Brie Crostini with Apple White Wine Jelly
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 1 baguette, cut into thin slices
  2. 1/2 cup olive oil
  3. 6 ounces of Brie cheese, cut into thin slices
  4. 1−2 fresh apples, thinly sliced, I used Granny Smiths
  5. 1/4 cup walnuts, finely chopped
  6. 1/4 cup TASTE OF THE OKANAGAN APPLE WHITE WINE JELLY
Instructions
  1. Preheat your oven to 425°F. Lightly brush each baguette slice with olive oil and place on a baking sheet in a single layer. Toast until lightly browned (about 5 minutes).
  2. Remove from oven and top each with a slice of Brie. Place back in oven for about 5 minutes or just until the brie begins to melt. Remove from oven. Top with thin apple slices, TASTE OF THE OKANAGAN APPLE WHITE WINE JELLY and sprinkle with walnuts.
  3. Arrange on a cutting board or platter and serve immediately. (They are best when still warm!)
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/

Easy Holiday Entertaining – Cheese & Charcuterie Plate

Holiday entertaining doesn’t have to be difficult. Whether it’s a casual christmas open house, a festive family dinner or a rocking cocktail party, just about everyone says cheese! These simple tips will help you whip up a delicious spread sure to please all of your holiday guests.

Cheese & Charcuterie Plate

Pick

  • When picking what to serve, plan on 1-2 ounces of cheese and meat per person. 
  • Try to include a variety of textures, something spreadable (soft goat cheese, creamy brie, paté or a terrine) something thinly sliced (prosciutto, salami, or coppa) and something you can cut yourself (aged cheddar, funky blue, or garlic sausage).

Pair

What you choose to serve with your spread is just as important as the meats and cheeses themselves.  Additions like olives, roasted nuts, dips and spreads, marinated vegetables and of course crusty bread and flakey crackers are key.

  • Serve both bread and crackers – different textures enhance the experience. Some favourites are crostinis, water crackers and a nice fresh baguette.
  • Fruits and nuts, help amplify the sweetness of the cheese and provide some texture. Try both dried (cranberries, dates, figs), and fresh (sliced apples, grapes or melon) along side salty nuts like almonds, pistachios or cashews.
  • Savoury items like pickled vegetables, marinated artichokes, and olives help break up the richness and provide some acid. 
  • Dips and spreads – This, simply put, is the “cherry on top”. A smear of our Brewhouse Stoned Mustard or a Spicy Pepper Jelly  is always welcome and just elevates the platter to another level. This time of year our Cranberry Jalapeno Jelly, or our Apple White Wine Jelly are great options.  

Plate

  • Unwrap the cheeses and arrange them on a platter (or wooden cutting board, slab of natural stone, etc) at least an hour before serving.  Letting cheeses “breathe” enhances the flavours.
  • Set out a separate knife for each cheese, especially the soft varieties. Soft cheese spreads well with a butter knife; firm cheese might require a paring knife; and aged cheese often requires a cheese plane.
  • Label each cheese. This way your guests know what they’re enjoying.