When I saw the markets filled with autumn colors and flavors, golden jugs of cider, green and orange squash and an array of colorful nuts, I was inspired to create this cider pork. It's simple to make and I find the apple flavor enhances the pork and rosemary.
Helpful Hints:
_ To save time, wash the squash but do not peel it.
_ To quickly chop fresh rosemary, is to wash, dry and snip the leaves with a scissors right off the stem.
_ You can use frozen uncooked squash or pumpkin cubes can. Simply saute the onions and add the frozen squash and cook until defrosted.
_ Saute the squash and then let it finish cooking in the heat of the pan off the burner. This method allows the squash to develop its delicate texture while you prepare the rest of the meal.
Countdown:
_ Make squash.
_ While squash cooks, make pork.
Shopping List
To buy: 1 bunch fresh rosemary or 1 jar dried rosemary, 1 small acorn squash, } pound pork tenderloin, 1 small package walnuts, 1 small bottle apple cider (8 ounces needed)
Staples: Olive oil, Onion, Salt, Black peppercorns
