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Megan Mitchell visits one of California's oldest apple orchards to make an apple-themed meal.

Grilled Bone in Pork Roast


  • 1 bone-in pork loin (about 3 1/2 pounds)

  • 2 cloves of garlic, grated

  • 2 tablespoons of lemon zest

  • 1 tablespoon of fresh rosemary, finely chopped

  • 1 teaspoon finely ground fennel seeds

  • 1 tablespoon of Dijon mustard

  • 2 teaspoons coarse salt

  • 1 teaspoon freshly ground pepper


  1. Combine rosemary, fennel, garlic, zest, Dijon and garlic in a bowl.

  2. Holding knife against the bones, cut about 2 inches down to separate meat from the bone to create a pocket, leaving the bottom portion intact. Season inside the pocket with salt and pepper, then add herb mixture spreading evenly inside the pork.

  3. Tie roast closed with kitchen twine. Sprinkle the outside of pork generously with salt and pepper.

  4. Place on grill over indirect heat. Cover with lid. Cook until internal temperature is 140°F. Take off grill and let stand for 10 minutes.

Grilled Bone in Pork Roast

Apple Chutney


  • 1 large orange

  • 1 lemon, juiced

  • 1 1/2 cups apple cider

  • 1/4 cup of water

  • 1/4 cup sugar

  • 1 cinnamon stick

  • 1 whole star anise

  • 2 large apples

  • 1/2 cup dried figs, cut in quarters

  • 1/2 cup dried apricots, cut in quarters

  • 2 tablespoons dried cherries


  1. Peel 3 strips from an orange and squeeze juice from the orange in a small bowl.

  2. In saucepan, over medium heat, combine cider, water, lemon juice, sugar, cinnamon, star anise, and reserved orange peel.

  3. Cover and heat to boiling on high; reduce heat to medium and simmer 5 minutes. Stir figs, apricots, and cherries into saucepan; simmer 5 minutes.

  4. Peel and core apples, then cut each fruit into small cubes.

  5. Stir in apples and simmer 10 minutes or until fruit is tender.

  6. You want the apples still a bit firm. Remove chutney from heat and stir in reserved orange juice.

  7. Let stand at least 15 minutes.

  8. Remove orange peel, cinnamon, and star anise before serving.

Apple Chutney

Apple Crisp


  • 1 tablespoon of unsalted butter

  • 2 Jonagold apples (can substitute an apple with a bit of tartness), cut into thin slices

  • 2 Tablespoon of granulated sugar

  • Juice from half of a lemon

  • 1/8 teaspoon salt

  • 1/2 teaspoon of cinnamon

  • 1/2 teaspoon fresh grated nutmeg

  • 1/4 teaspoon of ground ginger

  • 3/4 cup crushed shortbread cookies

  • 3 Tablespoons of all-purpose flour

  • 2 tablespoons packed brown sugar

  • 2 tablespoons butter, room temperature


  1. Place a small cast iron skillet on the grill.

  2. While skillet is heating, in a large bowl combine apples, sugar, spices and salt.

  3. Melt 1 tablespoon of butter in skillet.

  4. Pour apple mixture into skillet. Sauté apples for about 5 minutes.

  5. Cover skillet with foil grill for 10 minutes on med high heat or until apple mixture begins to bubble.

  6. In a small bowl combine crushed shortbread, flour, and brown sugar.

  7. Using a fork, cut in butter until mixture resembles coarse crumbs.

  8. Remove foil from skillet, cover apple mixture with topping.

  9. Close grill cover and cook for another 10 minutes or until apple mixture is bubbling.

  10. *OPTIONAL: Serve warm with ice cream.

Apple Crisp




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- Hey guys, Megan Mitchell here and this week I'm going to head to an apple orchard in the mountains of southern California. I'm gonna go apple picking and make a delicious meal. Apples are a staple of California produce and this orchard is 114 years old making it one of the oldest in southern California. They have 36 different varieties of apples, some I have never even heard of. They make their own apple cider, they even have made to order apple cider donuts, which of course, I had to try some. That's really, those are insane. It was amazing to be able to pick some of the ingredients off the tree that go right into my dish. I just picked all of these apples and I'm excited to use them in a recipe. Since we're in this beautiful apple orchard, I thought I should make an apple chutney with pork loin, it's a perfect dish for fall. I'm gonna start by making the herb mixture that I will actually put inside the pork. Take some fresh rosemary off the stems, and just roughly chop it, it adds a really savory flavor, it reminds me of fall and a little ground fennel seed, adds a nice licorice note to it. About two tablespoons of Dijon mustard, I'm gonna grate three cloves of garlic and I'm grating instead of mincing so that way you get the great garlic flavor throughout the dish, you don't bite into like a big chunk of garlic. The zest of about two lemons, because it adds really great citrus flavor without adding that tart bite that you get from the juice and a little salt, a little pepper, I'm gonna mix it together and I'm gonna add a little oil, just depending on how thick it is and you want it to be a paste, you don't want it to be too loose because we're gonna stuff it inside this pork and you don't want it to fall out the sides. And now, onto the main event and I've had my butcher butterfly it open for me so I can spread this mixture and then I roll it back up and it gives a nice spiral look and every bite of pork you get, you get a little bit of the mixture as well. So now I'm going to tie it up, I'm going to go right through this middle one and then I'll do another tie through the second one so it holds everything together. I'm just gonna season the outside of my pork now. Now that my pork is ready, I'm gonna put it on my preheated grill, which I've oiled, so my pork doesn't stick and I'm going to put it fat side down first. I'm gonna let my pork cook for about 30 minutes and I'm going to start on my chutney. I'm gonna start with my orange, and what I want to do is take off three nice sized strips of the zest, I'm gonna save this for later and actually add the juice after it all cooks. So remember that lemon I zested before? Now I'm actually going to use the juice in this chutney dish. Next, I'm gonna add some apple cider, about a cup and a half. I got the cider here at the orchard, I love that I'm using their apples, their cider, some of their donuts. About a half a cup of just granulated sugar, I'm gonna add some cinnamon and some star anise. I'm gonna bring this up to a boil and while that happens, I'm gonna prep my apples and I have a liberty and I have an empire apple, they have a really nice tart bite and they won't fall apart in this dish. I want to start by peeling my apples, two things that just go together are apples and pork, like pork chops and apple sauce, this is kind of my take on that. This looks just about right so I'm going to add my dried fruit and I'm starting with a half of a cup of chopped dried figs and next I'm adding a half a cup of dried apricots, and about two tablespoons of dried cherries. Alright, now to chop up my apples into a small dice, this is when your knife skills come in handy and they don't need to be perfect, they'll cook down slightly in the chutney. The apples are going to absorb all of that great flavor and I'll know it's ready when it becomes a thick syrup. The chutney looks great, it's reduced, so I'm going to turn off the heat and add that orange juice and adding the juice at the end helps maintain that great, bright citrus flavor. I think my pork's ready. Ooh, so gorgeous. So I'm going to let this rest for a couple minutes and I'm going to grab my ingredients for dessert. When you're making a dessert with apples you really want to use a tart apple and I'm using jonagold but if you're using a sweeter apple then you can just adjust the sugar in the recipe. The thinner you slice these apples the quicker they cook. I'm gonna start preheating my cast iron skillet, so while that preheats I'm gonna add some really great spices, a little cinnamon, a little ground ginger, salt, and I'm gonna add a tablespoon of granulated sugar. So next I'm gonna add a little freshly grated nutmeg, a flavor that you cannot beat, and the juice of about half a lemon because it keeps the apples from oxidizing and it also helps cut some of the sweetness. I want to make sure the apples are fully coated and covered. So I'm going to add a little butter to my skillet, that is a hot skillet, add these beautiful apples into this melted butter. While my apples cook down a little bit I'm going to start on my crumble and I have some crumbled shortbread cookies, I'm going to add three tablespoons of flour and then two tablespoons of brown sugar and lastly, about two tablespoons of the softened butter and you want it just to come together, this is a crumble, it's a crisp, so you want it to be crumbly. Now I'm going to add my crumble to my bubbling apples. This looks so beautiful and let it cook for a couple minutes. Looks gorgeous, carefully gonna remove it. My chutney's cooled a little bit so I'm going to take out that star anise, cinnamon and the orange peels. I'm gonna start by putting some of my chutney on the bottom of this beautiful platter and now I'm going to cut up my pork. Ugh, you can see the herbs and the mustard are swirled through and I'm just gonna take off this twine. Beautiful. Alright, let's plate it up. Just gonna drizzle a little of the sauce from the chutney over the pork. There are apples in my crumble, there are apples in my chutney, you could not ask for a better seasonal meal.

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