Halloween is over and most of us now are thinking about the holidays coming upon us; some of my friends are hosting the dinner the weekend after Thanksgiving Day and others want to do something different from the traditional turkey. So what’s the game plan, you ask?
Make the dinner all about the fall season.
The dish that I make for this occasion is Roasted Pork Tenderloin with Peach-Bourbon Glaze served on top of Roasted Acorn and Delicate Squash Salad with Wheat Berries and Bitter Greens. This dish is beautiful on the platter. The pork tenderloin will first be browned on all sides in a frypan and then roasted in the oven and cooked to medium, with a hint of pink in the center. You will serve it already sliced and placed on top of a lightly dressed salad of sweet roasted squash, goat cheese, spiced pumpkin seeds, and a smattering of whole grains combined with sturdy fall greens. The salad comes from At Home in the Whole Food Kitchen by Amy Chaplin. If the name looks familiar, this is the same book that the Toasted Spiced Pumpkin Seeds recipe is from, and you will use that same pumpkin seed recipe for this salad. The wheat berries need to be soaked overnight before cooking them. You can make the wheat berries four days ahead and just take them out and let them warm to room temperature when you assemble the salad before serving. I illustrated the steps to make the salad; it’s broken up into sections: for the Roasted Squash, for the Wheat Berries, for the Spiced Pumpkin Seeds, for assembling the Salad, and for the Salad Dressing. The Pork Tenderloin, I’ve been making for a while and it’s a winner. The Peach-Bourbon Sauce, I got from a magazine I can’t remember long ago and is very easy to make.
Please read the step-by-step recipe illustrations carefully before making them; they all join together for the final dish in the end.