Did you know that apples are not native to North America? They originated in Kazakhstan, in central Asia east of the Caspian Sea. In fact, Alma Ata, the capital of Kazakhstan, until 1997, means “full of apples.” By 1500 BC apple seeds had been carried throughout Europe. The Greeks, Etruscans, and Romans cultivated apples. Apple trees are cultivated worldwide and are the most widely grown species in the genus Malus. Apples are a member of the rose family of plants, along with pears, peaches, plums and cherries.
Apple pie is not an American original! This delicious dessert originated in Europe. The very first recipe for apple pie came from England hundreds of years ago. In addition, the vast majority of apple varieties are not native to North America
Ever wonder why apples float? It’s because they are 25% air which is why they are perfect for the game of bobbing for apples.
The science of growing apples is called pomology.
Pork Tenderloin with Apples and Onions
2 (1 1/2 pound) pork tenderloins
2 teaspoons vegetable oil
1 teaspoon sea salt 2 tablespoons olive oil, divided, or more as needed
3 medium Granny Smith apples – peeled, cored, and sliced
2 medium sweet onions, sliced
3 teaspoons chopped fresh rosemary, divided
¼ teaspoon ground black pepper, or to taste
2 cloves of garlic, minced
1 cup chicken stock
1 tablespoon butter
- Preheat the oven to 425 degrees F.
- Trim silver skin from pork tenderloins; pat dry using paper towels. Rub 2 teaspoons olive oil over tenderloins, then rub with sea salt.
- Heat 1 tablespoon olive oil in a large, oven-proof skillet over medium heat until it shimmers. Cook tenderloins in hot oil, rotating to brown all sides, about 10 minutes. Transfer pork to a large plate.
- Add remaining 1 tablespoon olive oil to any drippings in the skillet. Cook apples and onions in hot oil, stirring occasionally, until onions turn translucent, about five minutes; add more oil if the skillet gets dry. Season with 1 teaspoon rosemary and black pepper; stir gently to combine. Remove from heat.
- Use a pastry brush to spread Dijon mustard evenly over tenderloins. Sprinkle with remaining 2 teaspoons rosemary. Nestle tenderloins into the skillet with apple mixture.
- Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of tenderloins reads at least 145 degrees F (63 degrees C), about 15 minutes. Remove the skillet from the oven and transfer pork to a large platter. Cover with aluminum foil and let rest.
- Meanwhile, pour chicken stock into a saucepan and cook over medium-high heat until reduced by half, 8 to 10 minutes. Pour into the skillet with apple mixture. Cook over medium-high heat until boiling, about 5 minutes; stir in butter until melted.
- Slice pork and serve over apple mixture.