Autumn is the apple season par excellence, but did you know that you can make a lot more than apple pies with your harvest? You can also use them to prepare delicious marinades for your meat! Apples bring natural sweetness and fruity flavor that pairs perfectly with a variety of meat cuts.
So, our team suggests the best meat cuts to marinate with apples and presents you with some mouthwatering recipes to fully enjoy this season.
Duck : The duck is a rich, flavorful meat that pairs well with the sweetness of apples. Try serving roast duck with apple sauce or an apple garnish.
Turkey There in religion is a less traditional option, but just as delicious. An apple-based marinade can enhance the flavor of turkey, giving it a sweet and tangy note that makes it irresistible. You can garnish a roast turkey apples and onions for a delicious dish.
Lamb : If you like thelamb, consider pairing it with apples for a unique flavor pairing. A mint and apple sauce can be a great accompaniment to lamb.
Ham : The ham Apple glaze is a popular option, especially around the holidays. You can make a sweet apple-based glaze for your ham.
Veal: The dishes of veal,dishes such as veal with apples and cider are delicious, offering a combination of tenderness and sweetness.
Bacon : The bacon and apples are a classic combination, whether in a salad or on a bacon and apple pie.
Here are 4 succulent recipes with apples that you absolutely must try during the season!
Bacon and Apple Panini
- 4 slices of organic smoked bacon
- 2 apples (variety of your choice), cut into thin slices
- 4 slices of bread of your choice (wholemeal bread, baguette, etc.)
- 4 slices of cheese (cheddar, Swiss, etc.)
- Soft butter for spreading
- Cook the bacon strips in a pan until crispy. Drain them on absorbent paper.
- Spread the soft butter on one side of each slice of bread.
- Place a slice of cheese on the unbuttered side of two slices of bread.
- Add the apple slices and cooked bacon to the cheese.
- Close the paninis with the remaining slices of bread, buttered side out.
- Grill the paninis in a panini press or grill pan until browned and the cheese is melted.
- Enjoy hot!
*Our organic smoked bacon which comes from Viandes Bio de Charlevoix is a real delight in this recipe. However, we have a more economical version of sliced bacon of the Rang 4 farm, a farm which raises porks on a grain diet, without the addition of antibiotics or growth hormones, which will give an excellent result in this apple panini.
Pan of sausages and apples
- 2 large apples, cored and cut into slices
- 1 1/2 pound fingerling potatoes
- 1 large onion, cut into quarters
- 2 tablespoons fresh sage, chopped
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons of honey
- 3 tablespoons of olive oil
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
- 4 pork and beef sausages
- Preheat oven to 400 °F.
- In a large bowl, combine apple slices, potatoes, onion, sage and rosemary. Drizzle with honey and olive oil, season generously with salt and pepper, then mix everything well.
- Arrange the vegetables and apples on a baking sheet. Arrange the sausages around the vegetables.
- Bake for 30 minutes or until sausages are browned and cooked through.
*If some potatoes are larger than others, cut them in half so they are all about the same size, that way they will cook at the same time.
Marinated Pork Fillet with Apples
- 1 pork fillet
- 2 apples, peeled, cored and cut
- 1/4 cup apple juice
- 2 tablespoons of cider vinegar
- 2 tablespoons of honey
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
Start by preparing the marinade. In a bowl, combine apple juice, cider vinegar, honey, chopped garlic, dried thyme, olive oil, salt and pepper. Reserve a small amount of marinade for cooking later.
Place the pork tenderloin in a heavy-duty freezer bag or shallow dish. Pour the marinade over the pork tenderloin, making sure it is well coated. Seal the bag or cover the dish with plastic wrap and marinate in the refrigerator for at least 30 minutes. If you have more time, marinating for longer (up to 4 hours) will allow the flavors to penetrate the meat better.
Preheat your oven to 190°C (375°F).
Remove the pork tenderloin from the marinade and place them in a large, lightly greased baking sheet. Arrange the apple pieces around the pork tenderloin.
Pour the reserved marinade over the pork tenderloin and apples.
Place the baking tray in the preheated oven and cook for approximately 25 to 30 minutes, or until the pork tenderloin reaches an internal temperature of 71°C (160°F). You can check the temperature using a meat thermometer inserted into the thickest part of the pork tenderloin.
Halfway through cooking, you can turn the pork tenderloin over and toss the apple pieces to coat them evenly with the sauce.
Once cooked, remove the pork tenderloin and apples from the oven and let rest for a few minutes before slicing into thick rounds.
Serve the apple-marinated pork tenderloin hot, accompanied by the cooked apples and drizzled with sauce.
*If you are in a hurry and don't want to wait for the meat to soak up the homemade marinade, we have an alternative for you: our apple and maple marinated pork tenderloin. You can therefore skip steps 1, 2 and 5 of the recipe.
Chicken drumsticks with apples
- 6 chicken drumsticks
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- ¼ teaspoon onion powder
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon minced garlic
- 2 tablespoons of extra virgin olive oil
- 1 cup of apple cider
- 1-2 apples, thinly sliced
- 2 sprigs of rosemary for garnish
- Start by patting the drumsticks dry and place them in a large container. In a small bowl, combine the salt, black pepper, and any other dried spices. Sprinkle this spice mixture evenly over the drumsticks, making sure to coat them well on all sides.
- In a large skillet, heat the olive oil over medium-high heat until hot and glossy. Then add the drumsticks, skin side down, and cook them for 6 to 8 minutes on each side, until they take on a nice golden color. Transfer the drumsticks to a plate. If your pan is not large enough, you can brown the drumsticks in batches.
- Add the apple cider and chopped garlic to the pan, using a wooden spoon to deglaze any browned bits and juices on the bottom of the pan. Bring the mixture to a boil and cook until the liquid reduces by half, which will take about a minute or two.
- Return the drumsticks to the pan, arrange the apple slices around the chicken, cover with a lid and cook over medium heat for 3 to 4 minutes.
- Serve the chicken with a little sauce on top.
- If you want to thicken the sauce, temporarily remove the drumsticks from the pan. In a small container, mix 1 tablespoon of cornstarch with 1 tablespoon of water, then pour this mixture into the pan and stir until the sauce thickens. Cook for a minute or two, stirring frequently, then return the drumsticks to the pan once the sauce has reached the desired consistency.
- Before serving, sprinkle a few sprigs of rosemary on top to enhance the flavor.
*Would you like to do something different? We also have turkey drumsticks who can prepare very well with this recipe!