Pork Tenderloin with Honey, Rosemary and Thyme

This dish is cooked in the instant pot because we wanted moist, easy and fast preparation for a dinner with lots of courses.

This recipe instructed that if the tenderloin weighed less than 1-1/4 pounds then the cooking time is one minute. If it is heavier than 1-1/4 pounds, the cooking time is 3 minutes. The recipe also said that two tenderloins could be cooked at the same time, as long as they are seared separately. So we settled on 2 minutes for two 1-1/4 pound tenderloins in the instant pot at the same time. Also, start with a tenderloin that has rested at room temperature.

First, remove the tenderloin from the plastic wrapping and dry with paper towels. Mix together 1tsp. garlic powder,  2 tsp. dried rosemary, 1 tsp. dried thyme, 1 tsp. salt, and 1/2 tsp. black pepper. Rub the tenderloin with 1/2 T. olive oil and pat on the dried seasonings. Double this seasoning mixture if making two tenderloins. 

Whisk together ingredients to make the cooking liquid and gravy: 3/4 cup chicken broth, 2 T soy sauce, 2 T honey, and 2 tsp. dijon mustard. Make a slurry of 2 T cornstarch combined with 2 T. water and set it aside.

Add 1/2 T. olive oil to an instant pot on the saute setting, or in a separate grilling pan. Sear the tenderloins on all sides. Remove to a plate. 

Pour the chicken broth mixture into the instant pot. Deglaze the pot and scrape off the bits on the bottom. Return the pork to the pot and close and seal. Cook on high pressure. Let the pork naturally release for 12 minutes.

If the pork is not cooked (test for doneness with an instant-read thermometer or by slicing into the center to see if it is raw) return to the pot, lock the lid back on and cook in the residual heat for 2-3 minutes more.

Let the pork rest for 10 more minutes.

Press cancel on the instant pot and then press saute. Pour in the cornstarch slurry and let it come to a simmer, stirring often. Press cancel. Stir periodically. 

Pour gravy over the tenderloin. We served with roasted potato wedges and roasted Brussels sprouts leaves.

Roasted Butternut Squash-Carrot and Apple-Red Onion Maple Soup

I attended the annual meeting of the Massachusetts Library System at the Devens Commons Conference Center last Monday and was treated to a delicious lunch of soup and salad. The butternut squash soup was absolutely delicious but it was like dessert. I wanted to duplicate it at home for a special dinner on the weekend.

I found several recipes online for butternut squash soup with apple and maple syrup. I put the ingredients together and the result was an absolutely yummy soup. And this was a perfect size recipe. We served just a ladle full into a low soup plate. There were enough cups left over to send home with them for a side serving the next day.

Preheat the oven to 425 degrees (on bake or roast).

First, cut one large, peeled and seeded butternut squash into chunks (or use two pounds precut chunks); chop three large peeled carrots; dice 1/2 small red onion; and core, peel and chop 2 large HoneyCrisp apples (or other firm, tart apples.)

Toss the squash and carrots with 2 T. olive oil and salt and pepper. Place them on a parchment paper-lining baking sheet and roast for 30-35 minutes.

In a Dutch oven or medium pot, saute the apples and chopped red onion in 2 T olive oil in a large soup pot for 10 minutes on medium-low to soften them. (I plan to add a tsp. of roasted garlic next time.)

When the squash and carrots are softened (not crisped or burned), toss them into the pot with the apple and onion. Add 3 cups of vegetable broth/stock and blend them. I blended them in our Magic Bullet but you could use an immersion blender, a food processor, or a blender. Don't overblend into baby food! I left a touch of texture. Add more broth if it is too thick and add more as you go for a desired consistency (thick, but not too thick.)

Add 1/4 cup of maple syrup and 1/4 tsp.of nutmeg.  Stir to combine. Adjust salt and pepper to taste and simmer on medium-low for 20 minutes to full incorporate the flavors. Reheat before serving with buttered croutons, a dollop of creme fraiche or sour cream (or yogurt), a dribble of maple syrup, and a dusting of freshly grated nutmeg. Garnish with a sprig of fresh thyme.

Autumn Dinner