Halloween is Coming!!
October 31, 2009 by Sarah
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The excitement of Halloween is in the air!!
This is a picture from Halloween 2006. It is one of my favorite pictures of the girls.
I always forget how difficult the day before Halloween can be as a teacher. My students were very focused for the most part. Toward the end of the day I was on my last trick in the magic teaching bag and than it was time for dismissal. WHEWWWWW!
When the school day was over, the start of the weekend events had begun. The list of events includes 2 nights of parties for older daughter, neighborhood party that I am co-hosting, dance class for younger daughter, cross-country race for older, and Sunday dinner with out of town relatives. I am sure I am missing something! With all of that I plan to cook and cook some more. I have guest to impress 
Wanted to include in tonight’s recipe post another quick and easy Fall dish: Spiced Pork Tenderloin with Apple Chutney.
Spiced Pork Tenderloin with Apple Chutney
Adapted from: www.fooddownunder.com
Yield: 6 Servings
Ingredients:
3/4 cup Olive oil
3 tbl Chopped garlic
4 1/2 tsp Ground cumin
1 1/2 tsp Cayenne pepper
1 1/2 tsp Ground cinnamon
3 lb Pork tenderloin
----------------- APPLE CHUTNEY ----------------
3 cup Finely chopped peeled Granny Smith apples, about 4 medium
1 cup Chopped onion
1 cup Packed brown sugar
1 cup Water
3/4 cup Cider vinegar
1/2 cup Chopped red bell pepper
1/2 cup Dried currants
1 tbl Chopped peeled fresh ginger
1 1/2 tsp Chopped garlic
1 tsp Salt
1/2 tsp Crushed red pepper
1/4 tsp Ground nutmeg
1/4 tsp Ground allspice
Pinch of cloves
Method:
FOR PORK TENDERLOIN: Combine oil, garlic, cumin, cayenne pepper and cinnamon in bowl. Rub over pork. Cover pork and refrigerate at least 4 hours or overnight.
Preheat oven to 400 degrees. Heat large nonstick skillet over high heat.
Season pork with salt and pepper. Add to skillet in batches and brown on all sides, about 5 minutes per batch. Transfer pork to large baking pan.
Roast pork until thermometer inserted into thickest part registers 155 degrees F, about 15 minutes. Transfer pork to platter; let rest 5 minutes. 
Cut pork into 1/2-inch-thick slices. Arrange on plates; serve with chutney.
FOR APPLE CHUTNEY:
Combine all ingredients in heavy large saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer until liquid is slightly syrupy, stirring occasionally, about 1 hour.
Season chutney to taste with salt and pepper. Cool to room temperature. (Can be prepared 1 week ahead. Cover and refrigerate)
Together this dish made a nice pairing.
Well it is late and I must pick up the oldest from party #1.
More tomorrow………….
awwwww koosh they look so cute!
and that dish looks delish
Looks really yummy! My mom used to make pork for us often. It's a lean cut of meat and it's tasty if the chef knows how to prepare it correctly.
Regarding Amazing Grass, I think I will use the powder for a smoothie as a post exercise snack. I will just use it with milk but I'm glad you enjoy the product with your protein shake!
I love looking back at old photo's. Its the MOST fun thing to do anyday…
& your roast pork looks incredible…those dried currents must make for an awesome flavor!
Pork Tenderloin! You just said the magic words!
My kids ae all wound for for tonight, too! At least I will be home warm & cozy handing out candy!
Your girls are so cute!
love you sarah but those tenderloins look like something else in the pot! LOL.
Oh how the girls have grown! Dont cry!