Recipe Time!

Remember when i said I wanted to start logging my favorite recipes to eventually compile in a personalized cookbook? Well, it seems the craziness of the last couple of months put that project on the back burner. Don't worry, I haven't let my family starve, I have just been bad about taking pictures of meals. So many recipes and not a single photograph! I tried a new meal last week that was just SO GOOD I wanted to share it with you. I'm a big fan of squash and apples and one of my favorite go to fall meals is a pork and apple dish with roasted acorn squash. Here is a new variation on an old favorite! The recipe calls for a pork roast, but I used a tenderloin with great results.

Acorn Squash with Apple

1 acorn squash
2 apples, cored and sliced
1 tablespoon butter
2 tablespoons brown sugar
1 tablespoon finely chopped walnuts
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

1. To easily peel the acorn squash without losing a lot of vegetable, gently drop the squash in a large pot of boiling water, and boil for 15 minutes. Pour off the boiling water and fill with cold water and let sit 5 minutes to cool. When cool enough to handle, use a knife to slice off the peel on the ridges and use a teaspoon to dig out the peel in the valleys. Slice the squash in half and remove the seeds and stem. Then slice the halves into sections and finally cut into 1 inch chunks.
2. Place the squash chunks into a large microwave-safe bowl along with the apples. Dot with pieces of butter. Sprinkle the brown sugar, walnuts, salt and cinnamon over the top. Cover with plastic wrap, and poke a few holes in it for ventilation.
3. Cook in the microwave for 7 1/2 minutes on full power. Remove, uncover, and stir. Return to the microwave, and cook for another 7 1/2 minutes on full power, until tender. Serve hot.

Credit: allrecipes.com

Apple Braised Pork

1 teaspoon dried thyme
1 teaspoon rubbed sage
1 teaspoon pepper
1 (3 pound) boneless pork loin roast
1 tablespoon canola oil
1 cup chopped onion
3 garlic cloves, minced
1 large apple - peeled, cored and chopped
1/2 cup frozen unsweetened apple juice concentrate, thawed
1/2 teaspoon salt

1. Combine the thyme, sage and pepper; rub over pork. In a Dutch oven, brown meat on all sides in oil; remove and keep warm. In the same pan, saute onion and garlic until tender. Add the apple, apple juice concentrate and salt; bring to a boil. Return meat to the pan. Cover and bake at 325 degrees F for 55-75 minutes or until a meat thermometer reads 160 degrees F, basting occasionally with juices.Remove to a serving platter and keep warm.
2. Pour cooking liquid into a measuring cup; skim off fat. Cool cooking liquid slightly; place in a blender or food processor. Cover and process until smooth. Serve with the roast.

Credit: allrecipes.com