Bennett has been taking karate lessons from 5:30-6:00pm on Wednesdays, so that night has become our slow-cooker dinner night. We come in the door after karate to a hot dinner waiting for us. One Wednesday, I decided to make up a recipe using a pork tenderloin in the slow-cooker. I found one lonely Ambrosia apple in the fridge, and since I love pork and apples together, I thought it would go perfectly in this dish. Then I remembered I heard about a recipe contest for Ambrosia apples recently. I thought that if this recipe actually turned out well, I might enter it.
I’d say it was a big hit! Cole gave it not only a thumb, but 2 feet up as well! Both the boys ate everything on their plate. Ayla seemed to enjoy it, too.
It’s such a deliciously comforting fall meal. You have the sweetness of maple syrup and apples, with a little tang from balsamic vinegar and Dijon mustard, and a touch of saltiness from soy sauce. Since it went over so well with my family, I entered it into the Orchard to Table Recipe Contest at the Ambrosia Apples website.
If you’re Canadian and you have a great recipe using Ambrosia apples that you’d like to enter into the contest, please visit ambrosiaapplescontest.com for full details. There are four prizes to be won from Cuisinart and Breville totaling over $1500. The contest runs until December 10th.
Even if you don’t enter the contest, be sure to check out all the great recipe entries. There are quite a few ones that I want to try!
This is not a sponsored post. I have no affiliation with Ambrosia apples; I am only a contest participant.