SIMPLE ONE PLATE 'OCTOBER' DINNER: MAPLE DIJON GRILLED PORK TENDERLOIN & CLASSIC BAKED ACORN SQUASH

"I am so glad I live in a world where there are Octobers."

~ L.M. Montgomery, Anne of Green Gables

OCTOBER LEAVES

(Hubbard Lake, MI)

MAPLE DIJON GRILLED PORK TENDERLOIN

~ Delicious 'Simple One Plate' Autumn supper slightly adapted compliments of allrecipes

MAPLE DIJON GRILLED PORK TENDERLOIN

1 1/2 lbs. trimmed pork tenderloin

1 cup maple syrup

2 Tbsp. Dijon mustard

1 tsp. sesame oil (or hot spiced sesame oil)

3 cloves minced garlic

freshly ground pepper to taste

Place pork in shallow dish. Combine maple syrup, Dijon mustard, sesame oil, garlic, and pepper. Pour over pork and coat thoroughly. Cover and marinate at least 8 hours or overnight.
Preheat grill for medium-low heat.
Remover pork from marinade and set aside. Transfer marinade to small saucepan. Bring to boil, reduce heat, and cook over medium-low heat for 5 minutes.
Grill pork 15 - 20 minutes or until desired doneness. (Could be less time depending on thickness ... check with your meat thermometer on how you like it cooked and allow time to rest where temp rises).
Carve tenderloin on an angle and serve topped with heated marinade.

Maple Pork Dijon Tenderloins

CLASSIC BAKED ACORN SQUASH

~ Could live on acorn squash in autumn ... and this is so simple and classic. Giving credit to Simply Recipes that is often a 'go-to' site for me since Elise and I are on the same page as to food we like. This is my same recipe I have done for years (hated as a child but in awe as I watched my dear mother dine on it thinking, hating the name, there must be something to this ... ) with the exception of scoring squash that makes it look divine and addition of freshly ground pepper, a must for me ...

1 Acorn squash

1 Tbsp. butter

2 Tbsp. brown sugar

2 tsp. Maple syrup

dash of coarse and freshly ground black pepper to taste

Preheat oven to 400º.
Using a sharp sturdy chef's knife, carefully cut squash in half, from stem to tip.
Scrape out seeds and stringy bits inside until smooth.
With a sharp knife, score inside of squash in a cross-hatch pattern.
Place squash halves, cut side up, in roasting pan. Pour 1/4 inch of water over bottom of pan so squash does not burn or dry out.
Rub butter into inside of each half. Sprinkle with dash of salt (if not using salted butter). Sprinkle with cracked freshly ground pepper. Crumble brown sugar over each half and drizzle with maple syrup.
Bake for about 1 hour or plus until tops of squash are nicely browned and squash flesh is soft. (Hard to overcook and just gets better with more caramelization.)
Remove from oven and cool a bit before serving. Spoon any buttery sugar sauce over entire squash.

Classic Baked Acorn Squash

Divine 'Simple One Plate' October Dinner

(Maple Dijon Grilled Pork Tenderloin & Classic Baked Acorn Squash)

AUTUMN DINNER ~ ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS

“Welcome sweet November, the season of senses and my favorite month of all.” ― Gregory F. Lenz November Sunset (Hubbard Lake, MI) ROASTED SAGE SPAGHETTI SQUASH With GUYERE, SAUTÉED FRESH GARLIC, PARSLEY and TOASTED PINE NUTS ~ Delightful autumn dinner slightly adapted from pinch of yum . 1 halved and seeded spaghetti squash Extra-virgin olive oil coarse salt & freshly ground black pepper to taste 2-3 minced cloves garlic 2 tsp. white balsamic vinegar 1 cup minced fresh parsley 2 Tbsp. chopped fresh sage or 2 tsp. dried 1 cup grated Gruyere cheese 1/2 - 3/4 cup toasted pine nuts Preheat oven to 375º. Rub squash with olive oil and sprinkle with coarse salt and freshly ground pepper. Place cut side down on sprayed rimmed baking sheet and roast for 25-30 minutes or until fork tender. Let cool until able to handle and scrape inside with a fork and pull strands away from ski...

SUMMERTIME ... AND THE LIVIN' IS EASY ~ SPICY PULLED PORK & COLE SLAW / BLUEBERRY CHEESECAKE

"A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken." ~James Dent LILIUM / LILIUM / STOKESIA ( BLUE DANUBE) DAYLILY /FROG STUPOR/ ASTILBE DAISY/ MONARDA / DAYLILY _____________________ SPICY PULLED PORK ~ A must-have for simple summer suppers adapted from a Detroit Free Press clipping __________ 4-5 lbs. pork shoulder blade Boston roast or trimmed pork tenderloins 12 sandwich rolls or good hamburger buns Rub: 1/4 cup brown sugar 3 Tbsp. favorite chili powder 2 tsp. cumin 1 tsp. Hungarian Paprika 1/2 tsp. coarse salt 1 tsp. freshly ground black pepper 2 tsp. garlic powder 2 tsp. onion powder Sauce: 3 cup (or more as needed) favorite barbecue sauce 1/2 cup brown or yellow mustard 3 Tbsp. Tabasco sauce (or to taste) juice of 1 lemon Preheat oven to 325 degrees. Trim most of fat from roast, remove bone and separate into 2 pieces (pork tenderloins work well and less work). Combine rub ingredients in small...

FIRE TO WARM THE SOUL & BODY ~ SOUPE A L'OIGNON GRATINEE (FRENCH ONION SOUP)

" The sun broke like an egg into a full sunset and the water caught fire." ~ Pamela Johnson January sunset (Hubbard Lake) __________________ SOUPE A L'OIGNON GRATINEE (adapted from Mastering the Art of French Cooking ) “Onion soup sustains. The process of making it is somewhat like the process of learning love. It requires commitment, extraordinary effort, time, and will make you cry." ~ Ronni Lundy _________________________________________ (FRENCH ONION SOUP) 6 pounds thinly sliced yellow onions 6 Tbsp. butter 3 Tbsp. oil 1 tsp. salt 1 tsp. sugar 6 heaping Tbsp. flour 5 quarts good beef stock 2 cups dry white wine coarse salt and cracked pepper few drops of Kitchen Bouquet 12 Tbsp. Cognac 1 pound Swiss cheese* 1 - 1 1/2 pound assorted shredded cheddar, Colby and Swiss or Parmesan Cook onions slowly in butter and oil in covered stockpot for 15 minutes. Uncover, raise heat to moderate , and stir in salt and sugar. Cook for 30-40 minutes stirring frequently until on...

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