With Bramley Apples and #LoveBramley
Regular readers will know of my love for Bramley Apples, as a cook and recipe developer, I think they are the best apples for cooking – for taste and texture. So, when Bramley Apples UK contacted me recently as asked if I would like to be part of a new campaign for British food writers and bloggers, for a whole year, I was delighted to accept. So, why are Bramley apples so good for cooking? Unlike eating apples such as Granny Smith, Braeburn and Golden Delicious, Bramley apples are unique insofar as they contain a higher acid content and lower sugar levels to produce a stronger, tangy tasting apple whose flavour is retained when cooked. As I said before, the texture is also very important to cooks, and Bramley apples are again unique in producing a ‘melt in the mouth’ moist texture when cooked, whilst eating apples become almost rubbery and chewy when cooked or baked. Today’s seasonal recipe for Bramley Apple and Pork Tenderloin in Cream Sauce is a perfect example of how well apples and meat go together so well in savoury recipes.
My Bramley apple recipe for Bramley Apple and Pork Tenderloin in Cream Sauce was developed especially for Bramley apples and is a seasonal gem; using British free-range pork tenderloin fillets along with Bramley apples, Yorkshire onions and home-grown rosemary, all bound together in a Suffolk cider creamy sauce, this recipe is a classic winter warmer, and yet is elegant enough to be served for a dinner party main course, or as a celebratory festive luncheon or supper dish. The best thing about this recipe is how easy it is to make too…..you can start the marinade procedure off the night (or morning) before you need to cook it, and then just pop in the oven forty-five minutes before you intend to serve it. The Bramley apples in the recipe create the base for a delicious fluffy and creamy sauce, which is perfect for the accompanying seasonal vegetables and steamed (or mashed) potatoes.
One cold and frosty day last week, I served this recipe for Bramley Apple and Pork Tenderloin in Cream Sauce with seasonal Savoy cabbage, carrots, steamed potatoes and chunky home-made Bramley apple sauce – recipe to follow. The recipe serves six people, so as there was only the two of us, I popped the leftovers in the freezer for an easy future dinner. You could also use the leftovers as a fabulous pie filling, anything in pastry gets my vote and this would make a wonderful pie for any family supper. The rosemary works so well with this dish, but, I have also served it with sage too, and that works like a dream with the pork and Bramley apples. If you’d like to see who else is baking and cooking with Bramley apples, or just check out some recipes, then why not pop over to the Bramley apple Pinterest Board or their Facebook page. My recipe for this simple recipe is shared below and I hope you enjoy it as much as we did. Karen
MORE Bramley Apple Recipes on Lavender and Lovage
Disclaimer: Commissioned work with Bramley Apples UK
As this recipe has Rosemary in it, I am adding it to Cooking with Herbs for this month: