Of course, with the name Autumn Rose, fall was destined to be my favorite season.
The colors of turning foliage are beautiful, the air is crisp, and it’s such a stunning example of the power of Mother Nature.
But my favorite part of the fall – is the cooking. Apples, pumpkins, squash – I love all of it and making big dinners that fill the house with the rich smells of butter, garlic and cinnamon, make me want to grab my blanket next to the fire and enjoy a big mug of cider…even if it is 95 degrees in Texas.
So we’re making the perfect fall dinner recipe featuring the best parts of autumn, without all the work and definitely with all the flavor! Our dinner menu includes roasted pork tenderloin with Apple-Ginger Chutney, Spaghetti Squash with Butter and Garlic and an Autumn Sangria sure to get you in the mood…for fall that is!
Roasted Pork Tenderloin with Apple-Ginger Chutney
2015-10-01 00:03:01
Fall in love with this easy fall recipe
Nutrition Facts
Serving Size
1939g
Amount Per Serving
Calories 2424
Calories from Fat 667
% Daily Value *
Total Fat 75g
115%
Saturated Fat 20g
99%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 38g
Cholesterol 846mg
282%
Sodium 1360mg
57%
Total Carbohydrates 123g
41%
Dietary Fiber 18g
70%
Sugars 92g
Protein 306g
Vitamin A
10%
Vitamin C
63%
Calcium
19%
Iron
88%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 (2- 2 ½ lb) pork tenderloins
- 1 tablespoon fresh rosemary leaves, minced
- 1 tablespoon fresh thyme leaves, chopped
- salt and pepper
- 2 tablespoons olive oil
- For the chutney
- 2 slices bacon, sliced
- 3 medium apples, peeled, cored and thinly sliced (prefer gala)
- 1 medium yellow onion, chopped
- 1 tablespoon brown sugar
- 1 tablespoon honey or maple syrup
- 1/4 cup apple cider vinegar
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- salt and pepper
Instructions
- Preheat oven to 400 degrees.
- Mix herbs and seasonings together to create a rub and cover the tenderloin.
- Heat oil in large skillet over medium heat and add pork to brown. Just about 5-7 minutes.
- Now transfer to a roasting pan and place in oven for 45 minutes or until 155 degrees.
- In reserved skillet, add bacon and cook to crisp. Now add onions and apples until sautéed.
- Add ginger and cinnamon. Increase heat and add apple cider, brown sugar and honey then bring to a simmer. Stir in apples and salt and pepper. Cook for five minutes covered. Remove lid and allow for liquid to evaporate and apples are soft.
- Serve over sliced pork.
mamachallenge | Real Solutions for Real Parents | Dallas Blog https://www.mamachallenge.com/
Roasted Spaghetti Squash with Garlic and Butter
2015-10-01 00:04:42
Nutrition Facts
Serving Size
112g
Amount Per Serving
Calories 449
Calories from Fat 342
% Daily Value *
Total Fat 39g
60%
Saturated Fat 25g
123%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 10g
Cholesterol 102mg
34%
Sodium 2971mg
124%
Total Carbohydrates 12g
4%
Dietary Fiber 4g
16%
Sugars 1g
Protein 17g
Vitamin A
38%
Vitamin C
26%
Calcium
69%
Iron
51%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 spaghetti squash
- ¼ cup of parmesan cheese
- 2-3 tablespoon butter
- 2 tablespoons garlic, minced
- 1 -2 tablespoons herbs – parsley, basil, etc.
- 1 teaspoon salt
Instructions
- Cook squash (see note)
- Once cooked, scrape out the seeds and scrape meat of squash until it’s clean.
- Next in a skillet, add butter and garlic until sautéed.
- Then add herbs, squash and toss well.
- Lastly, add cheese and allow to cook until soft (about 2-3 minutes.)
- Serve.
Notes
- Spaghetti squash can be microwaved or made in the oven to cook the meat of the squash.
- I prefer to put in the stove, but if you’re in a jiffy, stab it a few times to allow for steam, place in microwave-safe pan and cook for about 5 minutes or until easy to cut into with a knife. If cooking in the oven, cut lengthwise in dish, and add enough water to come 1/2-inch up the sides of the baking dish. Cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife.
mamachallenge | Real Solutions for Real Parents | Dallas Blog https://www.mamachallenge.com/
Autumn Sangria
2015-10-01 00:35:55
The perfect way to toast to fall is with this sangria!
Nutrition Facts
Serving Size
1480g
Amount Per Serving
Calories 1590
Calories from Fat 11
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 41mg
2%
Total Carbohydrates 241g
80%
Dietary Fiber 15g
60%
Sugars 212g
Protein 2g
Vitamin A
5%
Vitamin C
46%
Calcium
8%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 bottle Red (I like Pinot Noir or a Meritage for this)
- 1 1/2 cups apple cider
- 1/2 cup sugar
- 1 cup apple brandy
- 2 apples, chopped
- 1 pear, chopped
- 1 cup ginger ale or sparking wine (optional)
- 2-4 cinnamon sticks
Instructions
- Place chopped fruit in a pitcher.
- Add sugar.
- Next mid brandy with fruit mixture.
- Slowly pour in apple cider.
- Add cinnamon sticks.
- Allow to sit overnight if possible to mixture can blend.
- Before serving, add bubbles for a little twist.
- Serve with fruit, cinnamon sugar rim, and enjoy!
Notes
- I love serving sangria for Thanksgiving and this recipe is just right for serving with fall dishes like pork tenderloin, turkey, or duck.
mamachallenge | Real Solutions for Real Parents | Dallas Blog https://www.mamachallenge.com/
I want some of that sangria! The pork sounds really good, too 🙂
This is such a great fall line up! The roasted pork tenderloin must be amazing, I would love to try each and every one of these recipes.
This looks delicious! There is something about pork and apples that just screams fall to me.
Those all sound delicious, especially the roasted pork tenderloin. I have a fall recipe for Pork Chops with apples and it is amazing. I can only imagine how good the tenderloin would be!
Yum! We have a recipe that is very similar we make every Fall. Thanks for sharing- this looks delicious!
OHH I just bought a tenderloin and was about to look recipes up for this! You have saved me a ton of time! This looks SO good!
Gorgeous! LOVE pork with apples and these recipes look easy and delicious!
Oh man! Fall is the best time for yummy comfort foods. That pork sound delicious!
Oooh, now this sounds like a great meal. We make pork at least once or twice a week, so this is perfect for us. Thanks for sharing.
Roasted spaghetti squash sounds so good. That is one I have yet to try, and would really like to!
I love pork and adding the apple chutney sounds delicious. This would be a great family meal for this weekend ,
I love Fall flavors. All the pumpkin and apple recipes get me every year. These recipes look delicious, too. I’ll have to try the pork tenderloin for sure.
Fall is my absolute favorite and I love all of the yummy meals this time of year! I’m definitely trying yours!
Fall is a great season for cooking. These all look delicious. There is so much you can do with squash.
That Roasted Pork Tenderloin sounds delicious! I may have to give that a try next week!
All of this looks so good. I will be adding to spice things up a bit.
Really a great fall line up!! All of these look delicious.