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This was a tasty, fall-inspired sandwich with roasted pork tenderloin, Black Forest ham, sliced apple, Camembert and bacon jam on a toasted sandwich roll.

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Courters' Kitchen

KELLEY SAYS: The fall season means lots of new flavors and seasonal produce for me, and I always think of apples when the weather starts to cool.

BARRY SAYS: It also means football season.

KELLEY: Exactly, so I wanted to come up with something that tasted like fall and that was simple to make and perfect to eat while watching a ballgame. And also something that was maybe a little different.

BARRY: Well, you found it. I love a good crispy apple by itself, but I think we sometimes forget how good they can be paired with something else, like cheese.

KELLEY: The combination of the Granny Smith apple, Camembert cheese and the glazed roasted pork on a fresh roll was pretty tasty, wasn't it?

BARRY: It was perfect.

KELLEY: And it was simple, delicious, and you can change it up several ways. You could smoke or grill the meat, use a different type of apple or use brie instead of Camembert. By the way, I found the bread, bacon jam and glaze at Fresh Market, but you can use whatever you prefer.

Apple and Pork Sandwich

1 small onion, sliced

3 fresh sprigs rosemary

Fresh sage

1 pork tenderloin

Salt and pepper

1 bottle Terrapin Ridge Farm cherry apple rosemary glaze

2 rustic hero rolls (or other sandwich rolls)

Butter

Honey mustard (see recipe)

Black Forest ham

1 Granny Smith apple, sliced

Camembert, sliced

Bacon jam

Slaw (see recipe)

Pickles

Heat oven to 400 degrees. On a sheet pan lined with foil, place onion, rosemary and sage in the center. Place tenderloin on top, and lightly salt and pepper. Rub glaze on the tenderloin, and place in oven for 20-30 minutes. Remove, turn and add glaze throughout the cooking process.

Once done, remove from heat, and allow to rest.

Cut bread in half, and lightly butter cut side. Place on baking sheet and broil on low, flipping to toast both sides (start with buttered side down).

Remove and spread honey mustard on one side. Add sliced Black Forest ham. On the other half of the bread, add sliced apples and Camembert. Place back under broiler to allow cheese to melt. Remove. Add thin slices of the roasted tenderloin to the cheese/apple side. Spread bacon jam on the ham side. Sprinkle both sides with freshly ground pepper. Top with slaw, combine the two halves, slice and enjoy. Serve with pickle.

Honey Mustard

1 tablespoon honey

1 teaspoon yellow mustard

1 teaspoon coarse brown mustard

1 tablespoon mayonnaise

Mix all ingredients in bowl until evenly combined.

Slaw

2 tablespoons cider vinegar

1 1/2 tablespoons sugar

Pinch of sea salt

1/2 teaspoon celery seed

2 tablespoons mayonnaise

Green cabbage

Red onion

Celery

In a mixing bowl, whisk first five ingredients until smooth. Add one-quarter head of green cabbage, thinly sliced, quarter of a red onion, thinly sliced, half stalk celery, thinly sliced. Toss together, and add seasoning to your liking.

Contact Barry and Kelley Courter at bcourter@timesfreepress.com or 423-757-6354.

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