Pork, Apples and Potato Latkes

Here you will find 3 recipes in one because they go well together and are possible to prepare before dinner.  The pork is put in a marinade for cooking later, the latkes can be made ahead of time and then warmed in the oven before serving and the sautéed apples can be served at room temperature. With the effort for this meal you will want to be working and chatting with a friend.

Pork Tenderloin, Two Potato Latkes and Sautéed Apples
Print Recipe
This meal is great served with green beans or asparagus and sour cream is optional.  You will need to purchase a cheesecloth to strain your grated potatoes this is the key for the latkes to stay together.
Pork Tenderloin, Two Potato Latkes and Sautéed Apples
Print Recipe
This meal is great served with green beans or asparagus and sour cream is optional.  You will need to purchase a cheesecloth to strain your grated potatoes this is the key for the latkes to stay together.
Ingredients
Pork Tenderloin Recipe:
Two Potato Latkes Recipe:
Sautéed Apples Recipe:
Instructions
Pork Tenderloin
  1. In a large ziplock bag combine all liquid ingredients, add the tenderloin, seal the bag and mix together with your hands.
  2. Place ziplock bag in the refrigerator and marinade at least 2 hours.
  3. Forty-five minutes before dinner remove the pork from the refrigerator and preheat your grill to high or oven to 400 degrees.
  4. Turn the grill to medium low and bbq or bake for approximately 20-30 minutes. After 10-15 minutes rotate tenderloin and baste with any sauces remaining. Internal temperature should be 145 degrees. Let stand under foil for 10 minutes before slicing.
Potato Latkes
  1. Peel and chop potatoes and onions into quarter sized pieces that will fit in the grating slot of your food processor.
  2. Grate baking potatoes, sweet potatoes and onion in the food processor - discard or chop any pieces that get stuck in the machine.
  3. Cut a square piece of cheese cloth about 30 cm in size. Scoop out grated vegetables onto the cheesecloth.
  4. Over a large bowl or the sink squeeze out liquid from the mixture until it is mostly dry.
  5. Repeat with the remaining mixture.
  6. In a large bowl combine potato mixture, eggs, flour, salt and pepper.
  7. Heat a large non-stick frying pan over medium high heat with 1 tablespoon of olive oil.
  8. Turn your stove to medium. Scoop about 1/4 cup of the mixture into the shape of a pancake and place in the pan. If you use your hands you can squeeze out a bit more liquid before adding to the pan but not too much or you will loose all the egg. Use a spatula to compress the pancake and cook until latke has turned a golden brown colour and is cooked through approximately 1.5 to 2 minutes. The latke should hold shape if you wait long enough before flipping.
  9. Add oil to the pan as needed to finish all latkes. Place on a large baking sheet to cool and transport home.
  10. Before dinner preheat oven to 375 degrees on convection bake and reheat latkes for approximately 3 minutes and flip and then 3 minutes more. Serve warm with sautéed apples and sour cream if desired.
Sautéed Apples
  1. In a small measuring cup whisk together water and cornstarch.
  2. In a large saucepan add all ingredients including 2 tablespoons of sugar and cook over medium heat stirring occasionally until apples are tender soft liquid has become a sauce. Approximately 10-15 minutes. Taste and add more sugar if desired.
  3. Cool to room temperature.
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Sticky Tips

  • Cooled latkes can be covered loosely with plastic wrap and left at room temperature for up to 4 hours or placed in the fridge. Alternatively, they can be frozen on baking sheet until firm, transferred to zipper-lock bag, and frozen for up to 1 month.
  • Reheat latkes in 375-degree oven on convection bake until crisp and hot, 3 minutes per side for room-temperature latkes and 6 minutes per side for frozen latkes.

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