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!Print
Fall in love with this easy fall recipe
- 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
- 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.
- 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
- 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.)
- 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.
The perfect way to toast to fall is with this sangria!
- 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
- 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!
- I love serving sangria for Thanksgiving and this recipe is just right for serving with fall dishes like pork tenderloin, turkey, or duck.