Apple A Day

The theme today is apples, apples, apples

And I'm going to show you a delicious apple-stuffed pork loin roast

a scrumptious grilled apple bacon and cheddar sandwich with roasted red onion mayo

and apple strudel has the perfect crispy crust. So y'all pull up your chair

because an apple a day ain't going to keep Paula away. Now the first recipe I want to share with you is an apple stuffing stuffed inside of a pork loin

I had started dicing me some onions, so let me just finish that

And I'm going to use about one large yellow onion. Now I'm using two Granny Smith apples today for my stuffing

And I've peeled them and cored them. Now I'm just going to finish dicing those

I had gotten one done, but I hadn't finished both of them

so let's get in there and finish that other one. All right, now I'm going to come over here to my pan

and I'm going to put about three tablespoons of olive oil into my hot pan

and I'm going to toss in our onions and about eight little leaves of sage

Now I'm just going to give that a rough dice. rough little chop, and I'm gonna toss in our apples

Now I'm gonna let this just saute and cook until it's soft, and that should take

about 10 or 12 minutes. Step on over here and we'll start getting our stuffing

together. I'm going to use two cups of just a white bread. I've got one egg because we need that

egg to bind together our stuffing. Okie doke. Now I'm just going to pour some chicken stock

over my bread and I'm going to let that be soaking up. Now we'll use anywhere from a half a cup

the one cup of chicken stock. Because we're stuffing this inside of meat

we're going to want it pretty thick so it won't run out of our pork loin

So let's come over here. Now, our apples and our onions and our sage look just perfect

And I'm going to transfer it to another dish. That will help it just cool off a little quicker

Onions and apples. Gosh. What a great combination. Now I'm going to transfer our bread that I've had soaking

You know, this seems so strange. I'm standing up here making a stuffing, and I have no butter in it

So I don't think I can do it, y'all. I don't think I can make this without butter

So I'm going to stick a little butter in mine. a couple of tablespoons

All right, now I'm going to take my egg, feed it up, and toss my egg into our stuffing

And it's just that simple. All right, now come on over here

I want to show you the pork loin. This pork loin has been butterflied

It'll unfold just like this. All right, now before I stick my fingers in the sauce

I want to give them a quick rinse. And I'm going to rub the inside of our loin with salt and pepper

Now, you can use any kind of seasoning that you like. If there's something else that you would rather put in here

that will be absolutely fine. Now, I'm going to just take our stuffing

and go right in here. Mm

That looks good, so... Just gonna fold that over, and you can see why I said you wanna be careful

and not make your dressing too thin because if it was too thin, it would pour out the ends

Okay. I'm just going to score right where this fat is. And we don't want to go deep

We want to just bust that fat just like that. Now, this meat is going to need some help to stay together

So in order to give it some help, I going to need the use of my good old kitchen cooking twine Now I just going to take a long piece and just wind it around

Just like that. And then I'm going to just bring it back up

and give it a quick tie right here. Now, if I'd asked Michael Groover to tie up this pork loin

doing all those sailor knots, you probably wouldn't even be able to see this pork loin

He'd have so much twine on it. All right, now I'm going to take my grandmother's spatula

You know, I've told you all about this spatula. I just love it. It's, like, extra long

So I'm going to take that and let it help me lift our pork loin to our roasting tray

So in the oven it goes 375 degrees for an hour and a half

And we're going to have the most wonderful apple dressing stuffed pork loin that you have ever tasted

Y'all don't go anywhere when we come back. What do you think about kind of a fancy grilled apple bacon and cheddar sandwich with a roasted bread onion mayonnaise

And later, a sweet apple strudel. Oh, our pork loin is looking so good, y'all

Well, while that's cooking away, come on in here, and I'm going to be putting together

a real interesting little sandwich for us. I'm going to be making a grilled apple bacon and cheddar sandwich

with a roasted red onion mayonnaise. Doesn't that sound scrumptilicious? Yes, it does

All right, now, my roasted red onions, I just diced them up, tossed them with a little olive oil

and I roasted them in the oven for about 25 or 30 minutes

Now, I'm going to use the blender for this, or you can use a food processor

whichever one you have that's convenient for you. And you can make this as oniony as you want it

I'm going to love onions, so I'm going to put it all in there

Now, I'm going to measure out a cup of mayonnaise. Okay, there we go

All right, so in goes our cup of mayonnaise. Now, we're just going to blend this

All right, that looks great. It didn't take but a second. All right, so let's pour this up in our dish

and we're going to have it right ready. Ooh, you know I'm a mayonnaise freak, y'all

I love me some mayonnaise. Doesn't that look good? I have got a couple of different kinds of breads in here

for choices on our sandwich today, and I think for the first sandwich I make

I'm going to use a nice sourdough bread. Just get that ready for us

Oh, my goodness, I could eat this just like this, just bread and butter fried up in the frying pan

All right, so our bread's ready. Now, I've got a nice Randy Smith apple sitting here

And all I'm going to do is just pop the core out of that apple

You might want to do this when the hubby's around. Gosh, that was good exercise

All right, but I got him. These apple cores are great. All right, now I'm gonna take my apple and come in here

and cut me some nice thin slices, not too thick, but not too thin

And that should be great. All right, I'm gonna lay my first piece of bread down in my pan

I'm going to smear it with a little of that roasted red onion mayonnaise

I'm going to come in here and put a couple of slices of that nice cheddar that I got from the deli

And I don't want to be chancy on my bacon, but great time of day

Look at these huge pieces of bacon. I think three pieces will do nicely there

All right, and then I'm gonna come in here and I'm gonna put me a few apple slices

And I'm gonna take my piece of bread and put me a little bit more of that roasted

red onion mayonnaise, just like that. Now I'm gonna take my other little skillet

and I'm just going to use it to press my sandwich down

Over here I got some apple chips to eat along with my sandwich Now you can buy these at the grocery store A nice healthy snack All right let check on it

Oh, that looks just perfect. All right, so we're going to flip it over

and just press that second skillet down into our bread, and we're going to let it toast on the other

side. You know, when I was a little girl, the only way I would eat an apple was if my mother peeled it

and she would take a spoon. She would take the spoon and she would run it into the apple like

this. And I remember standing up there like a little bird with my mouth open and she would hand

feed me that fresh grated apple. Yeah, I was spoiled. She spoiled me. Mm

So that's the way I remember eating apples. That looks perfect. Our cheese is nice and gooey and melted

And I'm just going to bring it over here. And I'm just gonna slice this diagonally

And my goodness, this sandwich is huge. I think two of us can probably share this sandwich

Doesn't that look good? Mmm. Ooh-wee

That roasted red onion mayonnaise is so good with it. When we come back, I want to share with y'all a recipe for apple strudel

Hey, y'all, welcome back. I was just checking on our pork loin again

and I wish you could come into my kitchen and smell it

It smells heavenly, and it looks delicious. All right, well, now, we can't finish up our meal today without something sweet

so I thought I'd finish up by making us a wonderful apple strudel

Now, I've taken a half a cup of white raisins, and I've plumped them

and I've done that by pouring a fourth of a cup of bourbon over them

and putting them in the microwave for 45 seconds. on high. Oh, these are a bunch of drunk raisins, y'all

because they had a good time soaking up that bourbon. All right

Now, I've taken about a pound of Granny Smith apples. I've sliced these real, real thin

You can see how thin they are. All right, so let's come in here now

and we're going to take our apples and our raisins, and we're going to mix everything together

Okay, now I've got my apples. Ooh, those apples produced a lot of juice

I want to try to keep those out of there. All right, toss that up

And then I'm going to use the juice of a half a lemon

and that's probably going to render me tablespoon, tablespoon and a half of lemon juice

All right, and then I'm going to come over here and I'm going to zest about a tablespoon

of the rind off that lemon. You want to be careful not get into the pith part

because the pith has a bitter taste. Okay, that should do it

This is going to give it a nice lemony flavor. All right, I'm going to toss in a fourth of a cup of chopped pecans

a half a cup of packed brown sugar. You want to pack that down in there real good

There we go. And now to give our strudel some texture, I'm gonna toss in a half a cup of crumbled shortbread cookies and a teaspoon of cinnamon

because, you know, cinnamon and apples are truly two of those things that go together

It's gonna give it a nice spicy taste. We're just gonna toss this all together now

I think I'm gonna dice up a little butter and just drop in here so that as that strudel cooks

it'll be nice and buttery. Okay there we go All right Now for our apple strudel we got to have a pastry don we

Well, I'm going to use a phyllo dough. Now, I have five sheets that I have brushed in between each layer with butter

So I'm just going to take our strudel mixture, and I'm going to come in here

Ooh, those shortbread cookies smell so good in there. All right, so I'm going to tuck these ends up just like that

Tuck and roll. That looks good, doesn't it? Let's put this on our baking sheet

and I'm gonna come in here and I'm just gonna score this just a little bit to

give that top just a little interest. All right now I'm gonna stick this in our

oven but before it goes in the oven I'm gonna brush it with a little bit more

love which love comes in the form of butter. All right now I'm just gonna

sprinkle that with a little sugar. Doesn't that look delicious? So in the oven

it goes 350 degrees for about 30 minutes, 25 to 30 minutes

And when we come back, I'm gonna pull this out of the oven, and I'm

gonna top it with just a little glaze. And don't forget about the pork loin. We're gonna pull

that out, we're gonna taste that, so I'll see y'all back in a few minutes. Hey y'all, over the

break. I took our pork loin out of the oven and I want y'all to look at this. It is beautiful

I'm just gonna sit him over here now and let's get our apple strudel out of the oven

Oh it looks delicious, nice and beautiful and golden brown. I'm gonna sit that right there

and I'm gonna quickly mix this up a glaze. I've got a little powdered sugar, a little vanilla

and just a drop of milk, because you know liquids go a long way with powdered sugar

Listen to Lady Bird. Hear her! She's mad with me. I paid her no attention today

So there we go. Let's take this on over here and using my grandma's spatula again

I'm just going to kind of slide that off of our pan. Oh, and look at the flakiness of that phyllo dough

All right. Does that look delicious? Looks perfectly yummy

I'm gonna cut me a little piece of this strudel. Look at that

And I'm gonna bring it over here to this plate. I've got a little caramel sauce

And you can find this in the grocery store. Looks great, doesn't it

A little dollop of fresh whipped cream. Doesn't that look good? Now I'm gonna come over here to my pork loin

Now I'm gonna just garnish our platter with some fresh sage and I've got some beautiful little apples

Isn't that pretty? I can't hardly wait to cut into this

Mmm. Mmm. Look at those apples. They were kind of peeping out

And it has kind of a fancy look to it, doesn't it

Perfectly delicious. Mmm. All right, now let's come in here and dig into this strudel

That confectioner icing is maybe my favorite. Mmm. Whoa

I can taste that bourbon in there, y'all. Whoa, it's good. Guess who's just walked around the corner

Bodine. Bodine. Look at this precious baby, y'all. Well, tell everybody bye, baby

Okay? Until next time, y'all, Bodine and I wish y'all best dishes

from our kitchen to yours. Woof, woof, woof