Flay Polishes An Apples Menu

An apple a day may keep the doctor away, but apples attract Bobby Flay!

Flay cooks for all seasons, from winter to summer, and loves preparing foods with seasonal ingredients.

And The Early Show's resident chef showed Thursday how to cook a whole menu with the favorite fruit of fall, from an apple glazed pork chop with spicy apple chutney, to an apple blue cheese salad, and apple muffins.

Fall never tasted so good!


Pan Roasted Pork Tenderloin with Spicy Apple Chutney

Serves: 4

Spicy Apple Chutney
1 tablespoon unsalted butter
2 tablespoons olive oil
1/4 cup coarsely chopped red onion
1 small jalapeno, finely chopped
1 tablespoon finely chopped fresh ginger
1 tablespoon finely chopped orange zest
1/2 cup fresh orange juice
1/4 cup red wine vinegar
1/4 cup (packed) light brown sugar
2 tablespoons honey
4 medium Empire or Granny Smith apples, peeled, cored, halved, and thinly sliced
1 medium orange, peeled and cut into segments
3 tablespoon coarsely chopped cilantro
2 tablespoons finely diced red bell pepper
Salt and freshly ground pepper

1. In a large saucepan over medium-heat, melt the butter and sauté the onion and jalapeno until the onion is translucent. Add the ginger, orange zest, orange juice, vinegar, brown sugar and honey and cook until the sauce is reduced by half and has a glazed appearance.
2. Reduce the heat to low, add two-thirds of the apple slices and cook until the fruit is just tender. Turn off the heat and gently fold in the remaining apples and orange segments.
3. Pour the chutney into a bowl and allow to cool. Mix in the cilantro, red bell pepper and salt and pepper to taste. Serve at room temperature.

Pork Tenderloin

2 tablespoons olive oil
1-1/2 pound pork tenderloin
2 teaspoons ancho chile powder
Salt and coarsely ground black pepper

1. Preheat oven to 400 degrees F. Heat olive oil in a medium sauté pan over high heat. Season the pork with the ancho powder, salt and coarsely ground black pepper. Sear well on all sides until golden brown. Place pan in the oven and continue cooking for 8-10 minutes until the pork is just cooked through. Remove and let rest 10 minutes before slicing on bias. Spoon Spicy Apple Chutney onto platter, top with pork slices.

Glazed Apple Muffins

Yields: 12

1 cup confectioners' sugar
2-3 tablespoons apple juice or cider

Whisk together until smooth.

2 cups sifted all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 large eggs
2/3 cup milk
4 tablespoons unsalted butter, melted
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1/2 cup packed light brown sugar
2 MacIntosh apples, peeled, cored and finely diced
1/2 cup golden raisins or dried cranberries

1. Preheat oven to 400 degrees F. Spray 12 muffin tins with vegetable spray and set aside.
2. Sift together the flour, baking powder, cinnamon and salt. Whisk together the eggs, milk, butter, oil, vanilla and brown sugar in a large bowl, fold in the flour then the apples and raisins or cranberries. Do not overmix the batter, it should be lumpy. Divide the batter among the cups.
3. Bake the muffins for 20-25 minutes, or just until a cake tester come out clean. Let rest 10 minutes and remove from the muffin pans. Drizzle with the glaze.

Chopped Apple Salad with Toasted Walnuts, Blue Cheese & Pomegranate Vinaigrette

Serves: 6-8

Pomegranate Vinaigrette
3 tablespoons pomegranate molasses
2 tablespoons red wine vinegar
1 heaping tablespoon Dijon mustard
1 tablespoon honey, or more to taste
Salt and freshly ground black pepper
2/3 cup extra virgin olive oil

Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified. Vinaigrette can be stored, covered tightly, in the refrigerator for 2 days.


6 apples (Granny Smith, Gala, Fuji) any or a combination of all, skin left on, core removed and cut into ½-inch dice
2 ounces baby spinach
2 large heads endive, thinly sliced crosswise
1 ½ cups toasted coarsely chopped walnuts
¾ pound blue cheese (Maytag, Danish, Cabrales), crumbled
Pomegranate Vinaigrette (recipe above)
Salt and freshly ground black pepper

Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat, season with salt and pepper to taste.