This week’s dinner is inspired by this timeless Brady Bunch moment:
I was going to have pork chops and cooked apples, I don’t like applesauce, but that idea changed somewhat at the store. Another grocery store improv moment here on Thursday Minute Marty Meals! Let’s get cooking!
The ingredients for this meal are: Light Brown Sugar, Nestle’s Toll House Peanut Butter and Chocolate Chips, A Smithfield Pork Loin Filet, Kraft Caramel Bits and Macintosh Apples.
I will be using other ingredients that I’ve already bought, so follow along and you shall see how we cook this week’s meal!
The Night Before
I was going to get pork chops to go along with the Brady Bunch inspiration, but when I was at the grocery store I saw this Smithfield Fresh Pork Loin Filet topped with Applewood Smoked Bacon and it looked very tasty and intriguing. So I ditched the pork chop idea and went with this instead.
Of course it’s way too much for me to eat in one setting, so I just cut off a hunk and put the rest in the freezer. It’s now sitting beside my tequila, vodka, bread and last will and testament. Yes, I have a unique freezer!
I’m going to make a homemade marinade for the Pork Loin, so I mixed all these ingredients and there we have it, ready to add to the Pork Loin.
I read where it’s better to marinate meat in a sealed bag, so I put the meat in a bag, added the marinade and into the fridge it goes to sit overnight. Hmmm…now what should we do?
Oh, I know, we can drink some beer and then say, goodnight!
The Next Day
We’re back and the meat has been marinating overnight, so it’s time to put it in the oven. It’ll cook at 375 degrees for about a half an hour. I’m going to save the marinade sauce for later.
We’re not having applesauce, but we are having apples. I decided to have fresh sliced apples topped with a hot caramel sauce for a side dish.
To make the sauce I melted butter and added a little Half and Half to it. Then I put in the peanut butter and chocolate chips, the caramel bits and mixed them together
Once those were melted I added a large spoon of the brown sugar and a dollop of honey.
We’ll let that simmer and thicken uncovered on the stove.
Now we’ll slice the apples up and take the pork loin out of the oven. It looks fantastic!
We’ll let it rest for about five minutes and that’s a perfect excuse to open up another beer!
Okay, I’ve sliced the pork loin, put it in a very hot pan and added some of the marinade sauce to it. The marinade has some of the Applewood bacon and I didn’t want to waste that!
The caramel sauce is thick and bubbly and I think it’s time to plate this week’s Marty Meal!
Here it is and it looks delicious if I do say so myself. And I just did, so there! Let’s dig in!
Wow, this was one tasty meal!
The pork loin was so tender and juicy! The marinade and bacon bits really added to the flavor and it was delicious!
The cold apples with the warm caramel sauce complimented the savory pork so well! Sweet and savory at its finest hour!
For dessert I thought I’d have a shot…of that caramel sauce! It was such a sweet treat!
Women Eating Apples
This week’s titillating photo montage is a collection of women eating apples. Enjoy!
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