One of the traditional meats that was served at Beltane feasts in the lands of the ancient Celts was most likely pork.
In fact sheep are still the predominant livestock in Ireland of today. Apples are also a popular fruit of Beltane.
So I hope that you enjoy the recipe below.
Pork Tenderloin with Potatoes and Apples
3 whole, boneless fresh pork tenderloins, about 1 3/4 lbs.
Salt to taste, if desired
Freshly ground pepper to taste
2 tbsp. corn, peanut or vegetable oil
1 tsp. dried or chopped fresh rosemary leaves
1 onion, about 1/4 lb., peeled and cut in half crosswise
8 red, waxy potatoes, about 1 lb.
2 Golden Delicious apples
1/4 c. fresh or canned chicken broth
2 tbsp. finely chopped parsley
1. Preheat the oven to 450 degrees.
2. Sprinkle the tenderloins with salt and pepper. Put the corn oil in a pan large enough to hold the whole tenderloins in one layer. Sprinkle with rosemary and turn the pork in the mixture to coat it all over. Place on top of the stove. Arrange the onion, cut side down, around the pork. Heat the pork, turning to make certain the pieces do not stick. Cook until the pieces are lightly browned all over. Place them in the oven.
3. Meanwhile, peel the potatoes and put them in a saucepan with water to cover and salt to taste. Bring to a boil and cook 5 minutes.
4. Peel, core and quarter the apples as the potatoes cook.
5. Drain the potatoes and arrange them around the meat. Turn the pork and continue baking for total of 30 minutes.
6. At the end of that time, scatter the apple quarters around the meat and return the pan to the oven. Continue baking 15 minutes.
7. Remove the meat to a warm serving platter. Add the broth to the pan. Stir and bring to a boil about 5 minutes; remove from heat. Cut the pork into crosswise pieces and serve with the potatoes, apples and the sauce spooned over. Serve sprinkled with chopped parsley. Yield: 4 to 6 servings. courtesy of cooks.com
Another great idea for dinner on Beltane is mead. But since it is alcoholic it is not always acceptable to everyone and is off limits to kids. So why not try a non-alcoholic mead?
Soft (non-alcoholic) Mead
4 cups spring water
1 cup honey
1/2 tsp. nutmeg
1/2 tsp. ginger
1/4 teaspoon cinnamon
1 lemon, sliced
1 orange, sliced
Bring the water, honey, nutmeg, ginger and cinnamon to a boil in a non-metallic pan. Stir until honey is dissolved; heaviness should disappear from bottom of the pan. Use wooden spoon to skim off skin that forms at top of brew. Add lemon and orange slices, squeezing as they are placed in the pan. Cool completely; strain. Store in bottle in refrigerator. courtesy of Clannada
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