Sunday, September 8, 2013

Burgundy Pork & Apple Raspberry Crumble: WHAT YOU DECIDED

I just want to take this time to thank the valuable support of everyone who took the time to vote for their favorite recipe choice between the comments on my blog and on facebook.  You helped turn this into something fun and I honestly had no idea which dessert I was going to be making.

Your input was invaluable!  Thank you so much for contributing to What Should I Cook?

The final food tally was

A Burgundy Pork 16 Votes
B Orzo & Chicken 4 Votes
C Apple Honey Drumsticks 0 Votes
D Chicken Chili 4 Votes
1 Apple Raz Crumble 10 Votes
2 Banana Pudding 6 Votes
3 Bread Pudding 3 Votes
4 Rice Pudding 4 Votes

The burgundy Pork really won by a landslide!  Not to talk myself up or anything, but it definitely did turn out very tasty.  The apple raspberry crumble took a small lead in the beginning and held it the whole way through.  Although personally I would have rated it as my least favorite of the choices, I am really glad that it was chosen because it turned out even better than the pork and I will definitely make it again!  Without further ado, here are your recipes and the accompanying photos!  Thank you thank you again so very much!  We should definitely do this again next month!

 Burgundy Pork

2-2.5 lbs Pork Tenderloin (mine was 2.6)
Seasoning (Hickory Balsalmic Rub, Crushed Rosemary, Sea Salt, Garlic Salt)
2 Celery Stalks Sliced
2 1/2 Cups Red Wine
1 pkg Au Jus (or whichever brown gravy you prefer)

Preheat the oven to 350 degrees.  Place pork in a 9 X 13 baking dish and sprinkle with the seasoning.  Add the celery and pour the wine into the dish.  Bake for 45 minutes.  Remove the meat from the dish and put the dish onto the stove over a burner.  Add the Au Jus and simmer for about 5-10 minutes to thicken.  Serve by slicing the meat and covering with the sauce.

Season the pork
Add the celery
Pour the wine into the pan
Cook for 45 minutes
Add the Au Jus to the sauce
Serve & enjoy :)

Apple Raspberry Crumble

7 Tbsp Unsalted Butter
1/2 Cup Rolled Oats
3/4 Cup All Purpose Flour
1/2 Cup Packed Brown Sugar
1/2 Cup Walnuts, Chopped
1/4 Cup Almonds, Sliced

2-2.5 lbs baking apples (I used Gala)
2 Cups Raspberries
5 Tbsp granulated Sugar
2 Tbsp Flour
2 Tbsp Lemon Juice
1 tsp Cinnamon
2 tsp Almond Extract
2 Tbsp Unsalted Butter

Preheat the oven to 375 degrees.  Butter a 2 Quart shallow baking dish.
Whisk the oats, flour and sugar together.  Stir in the nuts. Thinly slice the butter into the bowl and work it into the mixture with your fingers until evenly mixed.  Set aside.
Peel and core the apples.  Cut apples into 3/4 inch chunks.  Gently toss with the raspberries.  Toss in the remaining ingredients except for the butter.  Transfer the filling to the baking dish.  Slice the butter over top of the filling. 
Scatter handfuls of topping on top of the filling until evenly distributed.  Bake 40 minutes or until bubbly and brown. 
Let sit at least 10 minutes, serve with ice cream or whipped topping.  Enjoy!

Butter the baking dish
Whisk Oats, Flour, &  Sugar
Mix the nuts into the topping
Work the butter in with your fingers until evenly mixed
Peel the apples
Slice into 3/4 in. chunks
Gently toss with raspberries
Mix in the remaining ingredients
Pour into the baking dish
Slice the butter over top of the filling
Sprinkle the topping evenly on top of the filling
Side view of the topping evenly distributed
Cook until bubbly
Side view of finished deliciousness :)


  1. Glad you picked the pork! Now I want to try it!

    1. You guys picked the pork, not me haha. And it did turn out very delicious!

  2. looks fabulous!! Love the chives on the baked potato! So proud of you!!Just wish we lived closer!

    1. Thanks mom, wish we did too, wish we could cook together.