An Autumn Classic

This was a beautiful weekend to kick off fall: sun shining, the breeze coming through with just a hint of coolness in it, and best of all, Rob’s stove was working.
I love the word autumn – it’s beautiful to say, elegant to write, and sounds as crisp and clean as the outdoors is at this time. I could go on and on, but I realized I love autumn in particular for two things, the fact that it is Goldilocks weather in not too hot, not too cold and I can be comfortable but not yet need long sleeves, and the cooking: edging into winter without yet feeling like it mandates something hot and heavy to warm up with, but just pleasantly cozy. We ate this with all the windows open and it was just beautiful. The apple cider was my first taste for this season; a tall glass of it makes a great accompaniment.
While this may look like a lengthy recipe, the whole shebang takes just over an hour - quick and easy.


About 1 ½ to 2 lbs assorted small potatoes (TJ’s confetti mix uses baby Yukon golds, red bliss, and purple)
20 oz peeled butternut squash, cut into largeish chunks
2-3 Tbsp olive oil
1 tsp dried sage
salt and pepper

2 lbs pork tenderloins, well trimmed
2 Tbsp olive oil
3 Tbsp white wine
1 tsp dried sage
½ tsp salt

3 Tbsp butter
3 large white boiling onions
2 very large apples (we used huge Braeburns, but anything crisp and sweet or sweet-tart is good)
1 ½ tsp lemon juice
½ - ¾ c apple cider
salt and pepper to taste

Place the tenderloins in a 9x13 Pyrex baking dish. In a small bowl, mix together the oil, wine, sage, and salt and pepper until well combined. Pour over the tenderloins and turn to coat, smearing both sides with seasonings. If you’ve got time, cover and let sit in the refrigerator; if not, let marinade at room temperature for fifteen minutes.
Preheat the oven to 450 F and have two racks in. Spray a very large or two smaller Pyrex or similar roasting pans with nonstick cook spray. Wash and gently dry the potatoes and cut into halves or even quarters. Add the butternut squash to the pan. Toss the vegetables with the oil, sage, and salt and pepper. Place on the lower rack in the oven and bake for 15 minutes.
Check on the vegetables and move around gently with a spoon. Place the dish with the pork in the oven at this time and let both of them roast together for 20 minutes. Check the pork at this time and remove to let rest if ready; the potatoes and squash can take another five or so to brown.
While the pork and vegetables are in the oven, prepare the apples: peel and core the apples. Slice each apple lengthwise into twelve pieces; each should be no less then ½ inch at the thickest part. Slice the onions into half-moon pieces.
Melt the butter in a sauté pan over medium-low heat. Add the onions and cook without browning until beginning to soften, just on three minutes. Add the apple slices gently and press down into the butter (they can brown if you like) and gently turn as needed, just about a minute or two. Sprinkle with the lemon juice and season with salt and pepper. Add the apple cider and increase the heat slightly until it reaches a gentle boil. Stir the apples in the pan gently to coat. Cover and let cook for three to four minutes, until liquid has reduced and apples are tender.
Serve medallions of the pork tenderloin with the cider apples poured over and the sage roasted squash and potatoes on the side.


Post a Comment

<< Home