AUTUMN'S PAINTBRUSH ~ (SIMPLE SUNDAY NIGHT SUPPER) PORK MEDALLIONS with MICHIGAN APPLE & CHERRY CHUTNEY / BUTTERNUT SQUASH RISOTTO

"Winter is an etching,

spring a watercolor,

summer an oil painting and

autumn a mosaic of them all."

~ Stanley Horowitz

AUTUMN MOSAIC

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PORK MEDALLIONS with MICHIGAN APPLE & CHERRY CHUTNEY

~ A savory melding of rich autumn flavors from a favorite cookbook ~

BETWEEN THE LAKES (A collection of Michigan recipes)

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2 lbs. pork tenderloin

1 cup flour

1 tsp. coarse salt

1/2 tsp. freshly ground black pepper

2-3 Tbsp. canola oil

Apple & Cherry Chutney

• Trim the fat from the pork. Slice 1/2 inch thick. Place pork between 2 sheets of plastic wrap and pound 1/4 inch thick. Dust pork with flour, salt & pepper.
• Heat oil in large skillet over medium-high heat. Add pork and saute on both sides until browned and cooked through. Serve pork with Apple & Cherry Chutney. (4-6 servings)

APPLE & CHERRY CHUTNEY

1 Tbsp. butter

1/4 onion, chopped

1 peeled and diced apple

1/3 cup dried cherries

1/3 cup packed brown sugar

1/4 cup apple cider vinegar

pinch of nutmeg

pinch of allspice

salt & pepper to taste

Melt butter in medium skillet over medium heat. Add onion and saute until tender. Add apple, cherries, brown sugar, vinegar, nutmeg and allspice. Bring the chutney to a simmer. Simmer chutney, stirring occasionally, until the liquid is reduced and has a sauce consistency. Add salt & pepper to taste.

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BUTTERNUT SQUASH RISOTTO

~ A delicious golden autumn side dish from and old October 1992 Bon Appetit

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4 Tbsp. unsalted butter

1 large chopped onion

1 1/2 cups diced peeled butternut squash

5 cups or more organic chicken stock

1 1/2 cups Arborio rice (Italian short grain rice)

1/2 cup dry white wine

1/4 -1/2 cup grated Parmesan cheese

coarse salt & fresh ground pepper to taste

1 Tbsp. minced fresh parsley

• Melt 3 Tbsp. butter in heavy large saucepan over medium-low heat. Add onion and saute until soft and light brown, about 10 minutes. Add squash and 1/2 cup stock. Cover pan and cook just until squash is tender, about 10 minutes. Mix in rice. Add wine and cook until absorbed, stirring occasionally. Add 4 cups stock and simmer uncovered until completely absorbed, stirring occasionally, about 30 minutes. Add 1/2 cup stock and stir until rice is tender and mixture is creamy, adding more stock if too thick, about 5 minutes (some of the squash pieces may remain whole). Mix in remaining 1 Tbsp. butter and Parmesan cheese. Season with salt & pepper.
• Divide risotto among bowls. Garnish with parsley and serve. (4-6 servings)