Free State Studios:

Menu for an Autumn Evening at Bella Sera Condominiums

Roasted Pork Tenderloin with Rosemary and Brandy Apples

Ingredients

2 natural whole pork tenderloins, about 1 pound each
salt & black pepper, to taste
1 tablespoon olive oil
1 tablespoon butter
2 fresh sprigs each thyme and rosemary, plus extra sprigs for garnish

Ingredients: Rosemary and Brandy Apples

4 tart red apples
1/4 cup butter
2 teaspoons fresh rosemary, finely chopped
1/4 cup brandy
1 cup apple juice
1 teaspoon coarse brown mustard
1/2 cup whipping cream or créme fraiche

Trim any excess fat or silver skin from the pork tenderloins and season them with salt and pepper. Heat the oil and butter over medium-high heat in a large, stainless steel (oven-proof) skillet. Brown the tenderloins on all sides, 5 to 8 minutes total. Place the skillet with the tenderloins in a 400 degree oven and roast them for 7 to 10 minutes, until the internal temperature of the pork reaches 135 to 140 degrees. While the pork is roasting, prepare the apples.

Rosemary and Brandy Apples: Core the apples (leave the peelings on) and slice each into 12 to 16 equal slices. Heat 1/4 cup of butter over medium heat in a large skillet. Add the apple slices and cook, turning frequently, until tender, 6 to 8 minutes. Add the chopped rosemary during the last 2 minutes of cooking. Remove the pan from the heat and immediately pour the brandy over the apples and ignite. Shake the pan gently until the flames die out. Simmer the apples over low heat for 1 or 2 minutes more.

When the pork tenderloins are done, transfer them to a cutting board, leaving the pan drippings in the skillet. Tent the tenderloins with aluminum foil and let rest for about 10 minutes to allow the internal temperature to rise to 145 to 150 degrees.

To make the pan sauce, pour the apple juice into the skillet and bring to a boil over medium-high heat. Stir up the brown and boil until the liquid is reduced by about two-thirds. Add the mustard and cream and boil gently over medium-high heat, stirring constantly, until the sauce reduces and thickens slightly, about 2 minutes.

To serve, pour the apples in the center of a large serving platter. Slice the pork tenderloins into 1/2-inch thick slices and arrange them around the apples. Drizzle the sauce over the tenderloin slices and garnish with fresh sprigs of rosemary and thyme. Serves 6.

Tom's Wine Recommendations: 2005 Ramsay Pinot Noir, North Coast 2003 Torii Mor Pinot Noir, Oregon

Green Beans and Sweet Potatoes with Brown Butter

Ingredients

1 pound small, tender green beans, trimmed
1 6 to 8-ounce sweet potato
1/4 cup unsalted butter
salt & black pepper, to taste

Bring a large pot of water to a boil over high heat. Add the green beans and cook until tender-crisp, 2 to 3 minutes. Using a slotted spoon, transfer the green beans to a large serving bowl.

While the green beans are cooking, peel and julienne the sweet potato using a mandoline, v-slicer or cut the potato into matchstick strips using a sharp knife.

After the green beans have been transferred from the boiling water, add the julienned sweet potato. Cook for 1 to 2 minutes, just until tender-crisp. Using a slotted spoon, transfer the sweet potato to the bowl of green beans.

To make the brown butter, melt the unsalted butter in a small saucepan over medium heat. Stir frequently until the melted butter turns golden brown and gives off a nutty aroma. Immediately pour the brown butter over the vegetables and toss gently to coat. Season with salt and pepper and toss again. Serves 6.

Blueberry Cobbler with Lemon Mascarpone Filling

Ingredients

4 cups fresh or frozen (thawed) blueberries
1 tablespoon lemon juice
3/4 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon cinnamon

Ingredients: Lemon Mascarpone

1 8-ounce carton mascarpone cheese
1/4 cup sugar
1 tablespoon lemon zest

Lemon Mascarpone: Topping

1 1/2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup cold butter, diced
1/2 cup milk
1 egg, slightly beaten

Place the blueberries in a large bowl add the lemon juice and toss. In a small bowl, combine 3/4 cup of sugar, 3 tablespoons of flour and 1/2 teaspoon of cinnamon. Pour the mixture over the blueberries and toss gently to combine. Pour the mixture evenly into a 13x9 1/2-inch baking dish.

Lemon Mascarpone: In a small bowl, combine the mascarpone, sugar and lemon zest. Using a large spoon, drop 9 equal spoonfuls of the mascarpone (about 1 heaping tablespoon each) onto the berries.

Topping: Combine the flour, sugar, baking powder and salt in a large bowl. Cut in the butter with a pastry blender or fork until the mixture is crumbly. Make a well in the center, add the milk and egg and stir just until the mixture is moistened. Drop 9 equal spoonfuls of the topping (about 2 tablespoons each) on top of each mound of mascarpone.

Bake the cobbler in a 400 degree oven for 25 to 30 minutes, until the topping is golden brown and the filling is thick and bubbly. Serve hot, cold or room temperature. Serves 8 to 10.