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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
Combine rosemary, fennel, garlic, zest, Dijon and garlic in a bowl.
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.
Tie roast closed with kitchen twine. Sprinkle the outside of pork generously with salt and pepper.
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.
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
Peel 3 strips from an orange and squeeze juice from the orange in a small bowl.
In saucepan, over medium heat, combine cider, water, lemon juice, sugar, cinnamon, star anise, and reserved orange peel.
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.
Peel and core apples, then cut each fruit into small cubes.
Stir in apples and simmer 10 minutes or until fruit is tender.
You want the apples still a bit firm. Remove chutney from heat and stir in reserved orange juice.
Let stand at least 15 minutes.
Remove orange peel, cinnamon, and star anise before serving.
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
Place a small cast iron skillet on the grill.
While skillet is heating, in a large bowl combine apples, sugar, spices and salt.
Melt 1 tablespoon of butter in skillet.
Pour apple mixture into skillet. Sauté apples for about 5 minutes.
Cover skillet with foil grill for 10 minutes on med high heat or until apple mixture begins to bubble.
In a small bowl combine crushed shortbread, flour, and brown sugar.
Using a fork, cut in butter until mixture resembles coarse crumbs.
Remove foil from skillet, cover apple mixture with topping.
Close grill cover and cook for another 10 minutes or until apple mixture is bubbling.
*OPTIONAL: Serve warm with ice cream.
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