Apples not just for desserts or snacking

It comes as no surprise that the typical American doesn't get enough fruits and vegetables into his or her daily diet.

It may come as a surprise, however, that fruits aren't just for dessert or snacking.

Take the apple, for example. Apple harvest season may conjure images of apple cider, candied apples and, of course, apple pie.

But don't stop there. The versatile apple can be incorporated into main and side dishes as Justin Letson demonstrated at a recent cooking class at the Shoals Commercial Culinary Center in Florence.

Letson, who is chef de cuisine with the Robert Trent Jones Golf Course in the Shoals, prepared a meal of Apple Chutney, which is used in the Pork Roulade recipe, Braised Red Cabbage and Apples and, one of Letson's favorites from childhood, Apple Crisp.

"This is my mom's recipe," he said. "With a small difference."

Even though the second side dish didn't contain apples, it did feature a vegetable favorite, potatoes.

"When cooking with apples, it's important to use a firm apple, such as Granny Smith," Letson said. "Otherwise, you get applesauce or apple mush."

Approximately 20 people watched as Letson skillfully demonstrated his knife skills when butterflying the tenderloin for Pork Roulade. Before cooking the pork, Letson expertly tied it together with butcher's twine. One hint the chef gave was to roll the pork as tightly as possible before tying.

The following are Letson's recipes from the Apple Harvest Cooking Class. They have not been tested by the

TimesDaily.

Pork Roulade

with Apple Chutney

7 Granny Smith apples, peeled, cored and diced

1/2 large white onion, sliced

1/4 teaspoon ginger

1/2 cup white wine vinegar

1/4 cup sugar

1/4 cup brown sugar

1/4 teaspoon cinnamon

1/4 teaspoon white pepper

1/8 teaspoon nutmeg

1/8 teaspoon clove

Zest and juice of 1 orange

3- to 4-pound pork tenderloin

butcher twine

salt and pepper to taste

For the chutney:

In a saucepan, combine apples, onion, ginger, vinegar, sugars, cinnamon, white pepper, nutmeg, clove and orange juice and zest. Bring to a boil; reduce heat and cover.

Simmer for 30 minutes, stirring occasionally or until apples are

tender.

For the pork:

Trim and butterfly the pork. Lightly tenderize the meat with a meat mallet until even across. Spread chutney onto the pork.

Tightly roll pork and tie in several places with butcher twine. Season with salt and pepper.

Sear pork in an oven-proof skillet on all sides in hot oil.

Remove from stove top and place into a 350-degree oven for 20-30 minutes or until internal temperature has reached 165 degrees.

Remove from oven and allow to rest for 10 minutes. Slice and serve.

Chef's note: If the pork sticks to the pan during the searing process, it's not finished searing. Let it sit. When it's finished searing, Letson said the pork will easily come loose from the pan when turned.