Cinnamon Apple Sauce

Works really well when served with a pork tenderloin.

Ingredients (For Apples)

  • 6 cups tart apples, peeled and chopped
  • 1/3 cup brown sugar
  • 3/4 tsp cinnamon
  • 1/2 tbsp vanilla extract

Directions (For Apples)

  • Combine apples, brown sugar, and cinnamon in large pan or Dutch oven.
  • Cover and cook at medium heat for 30-40 minutes or until apples are tender. Stir occasionally.
  • Remove from heat and stir in vanilla.
  • Mash apples slightly if you want to.
  • Cover and keep warm.

Roasted Pork Tenderloin

This was recently prepared at one of my company’s lunches and is a great autumn dish.


  • 2 tsp minced garlic
  • 2 tsp garlic powder
  • 2 tsp oregano leaves
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp thyme leaves
  • 2 lbs. pork tenderloin
  • Salt and pepper


  1. Preheat oven to 425 degrees.
  2. Rub minced garlic into the pork.
  3. In a small bowl, mix garlic powder, oregano, cumin, coriander, and thyme.
  4. Sprinkle the spice mixture over the tenderloin and rub it into all sides. Make sure you cover all sides.
  5. Sprinkle salt and pepper over the tenderloin.
  6. Fill roasting pan with about 1 inch of warm water.
  7. Place pork tenderloin in roasting pan.
  8. Cook in oven for 25-30 minutes per pound or until tenderloin reaches a minimum internal temperature of 145 degrees. Pork will still be a bit pink at this temperature. If you want it more well-done, cook to an internal temperature of 150-160 degrees.
  9. Remove pork from oven and let it stand for 5-10 minutes.
  10. Transfer to cutting board and slice into smaller pieces.

Tandoori Chicken

I found this one on Instagram, and I don’t want to lose it. It’s a keeper — easy, easy and tasty.

1 1/2 teaspoons curry powder (I used garam masala, and it was great)
1/2-1 1/2 teaspoons red pepper flakes (our family likes it on the less-spicy side)
1 1/2 teaspoons salt
3/4 teaspoon ground ginger
3/4 teaspoon smoked paprika (I use regular, as I don’t care for smoked, but that’s personal preference)
3/4 teaspoon ground cinnamon
3/4 teaspoon ground tumeric
1 tablespoon minced garlic (I didn’t have this; I’m sure it would only add)
2 tablespoons lemon juice
1 14-ounce can (or 1 1/2 cups) coconut milk
1/2 cup cilantro, chopped

chicken (original recipe calls for 9 thighs; I used 4 leg quarters)

1. Whisk together all ingredients (except chicken) and place in a gallon-size ziplock bag. Add chicken and massage marinade into chicken. Place the mixture in the fridge to marinate for 6 hours.
2. Preheat oven to 350.
3. On the stovetop, heat a cast iron skillet (or oven safe skillet) on medium-high heat with a few tablespoons of olive or coconut oil. Brown the chicken, skin side down, for approximately 5 minutes or until the chicken in a nice golden brown.
4. Turn the chicken over, skin side up. Pour the remaining marinade over the chicken.
5. Bake chicken until it reaches an internal temperature of 160 degrees. (Mine took about 40 minutes, but the original recipe said 20, so…)