Sunday, October 09, 2016

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)  


6 comments:

RobinL said...

Your posts always make me hungry, especially because I don't cook as much as I used to. Guess I'll just have to enjoy your food vicariously!

Rose said...

I'm going to have to go out right now and buy an acorn squash! This brings back memories of my childhood, too, because my mother always raised a few acorn squash in her garden so it was a frequent autumn side dish. I agree with Anne--this October has been spectacular so far. Happy Autumn, Joey!

joey said...

Enjoy Robin ... I will be around cooking up a storm throughout the long winter months. Happy Autumn. :)

joey said...

Enjoy Rose ... I love winter squash, all varieties, plus love the health benefits. I think it was the name 'squash' that turned me off as a child ... my, how things have changed! Happy Autumn :)

Patsi said...

Ok, this is a keeper for me. Think maybe the Maple syrup has something to do with it.

joey said...

Yup, good stuff, Patsi! :)