Fall Mornings As Crisp as a Fresh Apple By Britt Allgood
T
he air is cooler in the mornings and the grass isn’t growing at break neck speed. The sun is setting a few minutes earlier each night and the leaves are showing signs of orange, yellow, and red around the edges. Fall has arrived and it’s one of my favorite seasons.
Serves 6 to 8 Total time about 50 minutes
I’ve been an outdoorsman since I could walk and this time of year brings out the best in me. The fall colors, the cooler days and nights, a fire in the pit and the bounty of the farm are all reasons to celebrate. It also means the holidays are coming up soon but let’s not get ahead of ourselves. Time to enjoy a bit of the wonder that is autumn.
1 TBSP minced fresh thyme leaves
The Fall also brings back memories of my parents and grandparents who all grew up on farms. Fresh pork, apples, winter squash, and grains were all part of the season. I enjoy these memories but try to put a more modern twist on the combinations and flavors.
Preheat the oven to 450°F.
Pork chops cooked with herbs or roasted pork tenderloin are always a hit especially paired with things like butternut squash or apple and parsnip puree. Tenderloin which is quick and easy to prepare can be a flavorful dish for dinner or a party. Serve it with baked farro and butternut squash and you have a hearty and flavorful fall meal. Personally, I’d add some charred Brussel sprouts or broccoli to round out the flavor and the plate.
2 pork tenderloins (2 ½ to 3 LBS total) 1 TBSP minced fresh rosemary leaves Kosher Salt and freshly ground black pepper Good olive oil 10 to 12 slices of prosciutto
Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tablespoon salt and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner tail, fold it under so the tenderloin is an even thickness. Wrap the tenderloins completely with a single layer of prosciutto. Tie in several places with kitchen string to hold the prosciutto and the tail in place.
I hope you enjoy this issue’s recipes. Happy Fall Y’all!
Roast for 20 to 25 minutes, until an instant read thermometer inserted in the middle of the end of the tenderloin reads 140°F for medium rare and 145°F for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally into thick slices and serve warm with apple chutney.
Herbed Pork Tenderloins
Baked Farro and Butternut Squash Recipe Courtesy of Ina Garten Serves 6 to 8 Total time about 70 minutes
Recipe courtesy of Ina Garten
6 thick cut slices of Applewood smoked bacon 2 TBSP good olive oil 1 TBSP unsalted butter 1 ½ cups chopped yellow onion (1 large onion) 2 tsp chopped fresh thyme leaves Kosher salt and freshly ground black pepper 1 ½ cups pearled farro (uncooked) 3 cups good chicken stock (preferably homemade) 3 cups of (3/4 to 1 inch diced) peeled butternut squash ½ cup freshly grated Parmesan cheese
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OCTOBER - NOVEMBER 2021
Purchase Area Family Magazine
Read online! issuu.com/purchasefamilymag
