AUTUMN ALCHEMY | 1, 2, 3, 4

PORK WITH POTATOES, APPLES, AND SOUR CREAM-CIDER SAUCE

1 (1 1/2-pound) pork tenderloin
1 tablespoon olive oil, divided
1 large onion, cut into 12 wedges
9 small red potatoes, cut in half (about 1 1/4 pounds)
2 apples, cut into 1-inch cubes (about 1 pound)
1 1/2 cups apple cider
1 cup fat-free, less-sodium chicken broth
1/2 cup Calvados (apple brandy)
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup low-fat sour cream

Preheat oven to 400°F.

Trim fat from pork tenderloin. Heat 1 teaspoon oil in a large, ovenproof Dutch oven over medium-high heat. Add pork; cook 8 minutes or until browned, turning occasionally. Remove pork from pan.

Add 2 teaspoons oil to pan. Add onion; sauté 5 minutes. Add pork and potatoes to pan; insert a meat thermometer into thickest portion of pork. Bake, uncovered, at 400°F for 15 minutes. Add apples; bake an additional 20 minutes or until potatoes are tender and thermometer registers 160°F (slightly pink). Remove pork and potato mixture from pan; keep warm.

Add cider, broth, Calvados, salt, and pepper to pan, scraping pan to loosen browned bits. Bring to a boil over high heat, and cook until reduced to 1 cup (about 8 minutes). Remove from heat. Stir in sour cream, stirring with a whisk until well-blended. Reduce heat, and simmer, uncovered, 1 minute. Cut pork into 1/4-inch-thick slices. Arrange 3 ounces pork on each of 6 plates; top each with 1 cup potato mixture and 1/4 cup sour cream sauce.

6 servings.

NOTE: For an alcohol-free version, simply increase the apple cider to 2 cups and omit the Calvados.

Calories: 366 (20% from fat); Fat: 8g (Saturated: 2.9g); Protein 27.6g; Carbohydrates 46.5g; Fiber 4.9g; Cholesterol 81mg; Iron 3.2mg; Sodium 252mg; Calcium 59mg.

To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/3 cup flour and ice water, stirring with a whisk until well-blended. Combine 1 2/3 cups flour and salt in a bowl; cut in margarine and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add ice water mixture; toss with a fork until moist. Divide dough in half. Gently press each half of mixture into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll one half of dough, still covered, into a 12-inch circle, and chill. Roll other half of dough, still covered, into an 11-inch circle; chill.

To prepare filling, bring cider to a boil in a large, heavy saucepan over high heat. Cook until reduced to 1/2 cup (about 20 minutes). Cool completely.

Preheat oven to 450°F.

Combine cooled cider, 1/3 cup sugar, cornstarch, lemon juice, vanilla, and pie spice in a large bowl. Cut each apple quarter crosswise into 1/4-inch-thick slices. Stir apple slices into cider mixture.

Remove 1 sheet of plastic wrap from the 12-inch circle; fit dough into a 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate. Remove top sheet of plastic wrap. Spoon apple mixture into crust, and brush edges of crust lightly with water. Remove 1 sheet of plastic wrap from the 11-inch circle, and place on top of apple mixture. Remove top sheet of plastic wrap. Press edges of dough together; fold edges under, and flute. Cut 6 (1-inch) slits into top of pastry using a sharp knife. Combine egg and 1 tablespoon water. Brush top and edges of pie with egg mixture, and sprinkle with 1 tablespoon sugar. Place pie on a baking sheet, and bake at 450°F for 15 minutes. Reduce oven temperature to 350°F (do not remove pie from oven), and bake an additional 45 minutes or until golden. Cool on a wire rack.

10 servings.

Calories: 302 (28% from fat); Fat: 9.5g (Saturated: 2.1g); Protein 2.9g; Carbohydrates 52.6g; Fiber 3.9g; Cholesterol 0mg; Iron 1.5mg; Sodium 173mg; Calcium 16mg.

NEW AGE WALDORF SALAD

Use a variety of apples for the best flavor in this updated Waldorf salad.

1 (8-ounce) carton plain low-fat yogurt
2 cups apple cider
1/2 teaspoon celery seeds
5 cups chopped apple (such as Granny Smith, Rome, and/or Gala)
1 cup chopped peeled celeriac (celery root)
1/2 cup coarsely chopped pecans, toasted
8 Boston lettuce leaves

Spoon yogurt onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover yogurt with additional paper towels, and let stand 5 minutes. Scrape into a bowl using a rubber spatula; cover and chill.

Bring cider to a boil in a medium, heavy saucepan over high heat; cook until reduced to 1/2 cup (about 20 minutes). Cool completely.

Combine the chilled yogurt, cider, and celery seeds in a large bowl, stirring yogurt mixture well with a whisk. Add the chopped apple, celeriac, and toasted pecans, tossing gently to coat. Serve salad on lettuce-lined plates.

8 servings (serving size: 3/4 cup).

Calories: 166 (34% from fat); Fat: 6.2g (Saturated: 0.8g); Protein 4.6g; Carbohydrates 26.7g; Fiber 4.1g; Cholesterol 2mg; Iron 1.2mg; Sodium 50mg; Calcium 74mg.

Next: Cider Scalloped Potatoes, Cider-House Lamb Stew and more! >>
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