I’m still trying to use up our apples. We have a giant bag
of them dangling off our kitchen cabinets (to protect them from the mice) and I
have barely made a dent in them. Last night I made a pork tenderloin recipe
that used the two Granny Smith apples that were the least likely to get eaten
fresh as snacks.It’s a very easy, quick
weeknight recipe that I will put into a weekly rotation this fall. I used green
anise instead of fennel seeds but otherwise followed this recipe exactly.