Since moving to The South, I've learned that we fry everything down here. The classic -- fried okra, fried green tomatoes, fried turkey. The new-to-me-but-I-love-it -- fried squash, fried pickles. And the okay-who-thought-of-that? -- fried Oreos. Yes, one of the little local cafes I frequent serves fried Oreos as a dessert. {Oh, and it's totally fabulous! ... in case you were wondering.}And all these fried things are typically deep-fried. Ya know, in all kinds of smokin' hot oil that the food-of-choice is completely submerged in until it's a crunchy golden brown, oh-so-delicious-but-no-so-great-for-you bite.
So, when I encountered 'fried apples' on a menu one day, ...
which is a very common Southern side dish choice ... I was a tad confused. Deep-fried apples?? I couldn't quite picture how that would be done ... or what the end result would look like.
Well, it turns out that not all things labeled fried are deep-fried ... like these apples. They're actually pan-fried. So why they're not called something else is beyond me. But whatever you call them ... fried apples, pan-fried apples, sauteed apples ... they're fantastic!
When it came time for me to give these a go at home, I had to put my own Northern spin on them ... drenching them with pure Vermont maple syrup during the frying process, of course! Mmmmm, so good.
And you want to know what these Maple-Fried Apples pair wonderfully with? Pork tenderloin. I think they'd be great with most any pork tenderloin version, but they're especially great with another maple-inspired staple in my kitchen ... Maple-Mustard Pork Tenderloin.
Can you tell I'm in a maple mood?
It's not hard to get me in a maple mood. I mean, I practically grew up on the stuff. But this maple mood has been inspired by Tonewood Maple, which I posted about in my last week's Vermont Maple No-Bake Cookies post. So today, you're getting a two-for-one ... two great maple recipes in one post! You're welcome.
Hope you enjoy some maple-iciousness soon! If you're in a maple mood, these are two great go-to's.
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Maple-Fried ApplesSource: A Tracey original
4 to 6 fresh Rome or McIntosh apples1 T. butter1/4 c. pure maple syrup (preferably Vermont Grade B)
Peel, core, and slice apples about 1/4"-1/2" thick. Melt butter in a saute pan over medium-high heat. Add apples to the pan and drizzle with the maple syrup. Reduce heat slightly and cook, stirring occasionally, until apples are soft and tender, about 20 minutes.
Maple-Mustard Pork TenderloinSource: Adapted from Cooking Light magazine
2 (1 lb. each) pork tenderloins1/2 c. Dijon mustard4 T. pure maple syrup2 T. chopped fresh rosemary1/2 tsp. sea salt1/2 tsp. ground black pepper
Place pork on a broiler pan coated with cooking spray (I line my pan with aluminum foil first ... it makes clean up way easier).
Combine mustard, maple syrup, rosemary, salt, and pepper in a small bowl. Brush over the pork tenderloins, repeating to get as thick a coating as possible without creating a big pool of maple-mustard glaze in your pan (you may not use up all the glaze).
Bake at 425 degrees for about 25-40 minutes until a meat thermometer registers 160 degrees (for slightly pink). Let stand about 10 minutes before slicing.
This is great served with Maple-Fried Apples on the side or spooned over the top.
Enjoy!
This post is linked with Whatcha Whipped Up Wednesday, Cast Party Wednesday, Sweet Treats & Swanky Stuff, Thursday Treasures, Share Your Creations Thursday, Pin It Thursday, Inspiration Friday, Foodie Friday, Weekend Wrap Up Party, Weekend Potluck, Strut Your Stuff Saturday, Your Great Idea Party, Nifty Thrifty Sunday, Think Pink Sunday, Sundae Scoop, On the Menu Monday, Sunday Showcase Party, This Week's Cravings, Mangia Mondays, Marvelous Mondays, Tuesday Talent Show, Trick or Treat Tuesday, Totally Tasty Tuesdays, Lil' Luna Link Party.
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