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jjjjjky- Pan-Seared Pork Tenderloin with Apples and Onions 14 cup all-purpose flour 2 (2-pound) whole pork tenderloins 1 tablespoon seasoned salt 14 cup peanut oil 2 tablespoons unsalted butter I teaspoon extra virgin olive oil I teaspoon dark brown sugar I teaspoon grated lemon zest I teaspoon lemon juice 'A cup apple juice or apple cider 2 teaspoons orange marmalade, or 114 teaspoons sugar, plus 14 teaspoon grated orange zest 14 teaspoon ground nutmeg 2 large tart apples, such as Granny Smith, peeled and chopped (about I pound total) 2 large red onions, peeled and chopped (about 3 cups) 1. Preheat oven to 425 F. 2. Place flour in a shallow pan and coat pork evenly. Shake off excess and sprinkle seasoned salt evenly over pork. 3. Heat oil in a large skillet over high heat. Add pork and cook until richly browned. Place in a 13-by-9-inch baking pan and bake 15 minutes. Reduce heat to 325 F and cook 22 to 25 minutes, until internal temperature reaches 165 F on a meat thermometer. Different li«»Tinj»ton II • Phone H 4/ >O4 •I%M mailinto-** trm tossit's com - Apricot- and Blueberry-Stuffed French Toast I cup sliced fresh or canned apricots 1 cup fresh or frozen blueberries, thawed and drained on paper towels 2 tablespoons sugar I (8-ounce) package cream cheese 14 cup apricot preserves 3 eggs Vi cup half-and-half 2 tablespoons honey 2 teaspoons vanilla extract 12 slices thick white bread 14 cup (14 stick) butter, divided Va cup vanilla yogurt, optional 1. Preheat oven to 300 F. 2. Combine apricots, blueberries and sugar in a small bowl. Combine I jv ' 1 Jk k ISr4 Michaeta Rosenthal Woodland Hills, Calif r 2 1. ltd Trisha Kruse Eagle, Idaho 4. Combine butter and olive oil in a large skillet over medium-high heat. When butter is melted, add brown sugar, lemon zest and juice, apple juice, marmalade and nutmeg; mix well. Add apples and onions; reduce heat to medium, and cook until apples are tender and onions begin to turn brown, 20 to 25 minutes, stirring frequently. 5. Remove cooked tenderloins to a cutting board and let stand 10 minutes before slicing into 14-inch slices. Tent with a sheet of foil to keep warm, if desired. 6. To serve, place sliced pork onto a heated platter and spoon apples and onions down the side. Serves 8. cream cheese and preserves in a medium microwave-safe bowl and heat on high for 30 to 40 seconds to soften cream cheese and slightly melt preserves. Whisk until well blended. 3. Whisk eggs until well blended. Add half and-half, honey and vanilla; mix well. Spread cream cheese mixture evenly over half the bread slices and top with remaining slices. Dip each into egg mixture, turning to coat well. 4. Melt 2 tablespoons butter in a large skillet over medium heat. Cook half the sandwiches until golden, about 2 minutes per side. Place on an ovenproof platter and keep warm in the oven. Repeat with remaining butter and sand wiches. Top each serving with fruit and yogurt, if using. Serves 6.