Pork Tenderloin with Apples and Red Onion

This recipe is a variation on a Martha Stewart Recipe that I love to make in the summer when plums are in season. I liked it so much, and loved how quick it was to prepare, that I came up with a fall/winter version, using apples and apple cider vinegar instead of plums and red wine vinegar.

2 pork tenderloins (approx. 2 lb.), sliced into ½ inch medallions
1 TB. olive oil
1 TB. unsalted butter
2 apples, cut into wedges
1 red onion, sliced thinly
2 TB. apple cider vinegar
salt and pepper

Season pork medallions with salt and pepper. Heat olive oil and butter in a pan over medium-high heat. Saute pork medallions on both sides until golden brown, about 5 minutes total, and remove from pan.

In the same pan, saute apples and red onion over medium heat. Add apple cider vinegar, and stir until bubbling. Return pork to pan and toss.

Roasted Brussels Sprouts with Blue Cheese, Dried Cranberries, and Walnuts

I LOVE roasted Brussels sprouts, but I got bored with just tossing them with olive oil and salt and pepper. This recipe is something I came up with to jazz up one of my typical fall/winter side dishes.
roasted bs w cheese, etc_Web

1 ½ lb. Brussels sprouts, trimmed and halved
2 TB. olive oil
salt and pepper
2 TB. blue cheese, crumbled
¼ cup dried cranberries
¼ cup walnuts, chopped and toasted
2 ts. balsamic vinegar
2 ts. maple syrup

Heat oven to 400 degrees. Toss Brussels sprouts with olive oil, salt and pepper on a baking sheet and place in oven for 20-25 minutes.

Remove Brussels sprouts from oven and toss them in a serving bowl with blue cheese, cranberries, walnuts, vinegar and maple syrup. Season with salt and pepper as needed.