Looking forward to fall? One of the nice things about early fall is that the weather is still warm but not too hot and there are plenty of fruits and vegetables to choose from at the markets. This dinner menu I planned for you takes advantage of the season’s delicious offerings, like mushrooms, squash, spinach. pears and pork. This dinner serves four but can easily be doubled for a company dinner.
Pork Tenderloin in Mushroom Wine Sauce
- 1 pork tenderloin (about 1 lb)
- 1 cup fresh mushrooms, sliced
- ¼ cup porcini dried mushrooms
- ¾ cup boiling water
- 1 medium onion, chopped
- 1 garlic clove, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh oregano leaves
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
- 1 cup dry red wine
- Porcini broth
- 1 tablespoon butter
Preheat oven to 400 F degrees.
Combine the porcini and boiling water in a small mixing bowl. Set aside.
Heat 1 tablespoon of the olive oil in a large oven proof skillet. Add the chopped onion and saute until the onion is soft.
Add the garlic and fresh mushrooms and continue cooking for another 3 minutes.
Strain the porcini in a fine mesh colander and reserve the drained mushroom water. Add the porcini to the skillet with the fresh mushrooms.
Season with salt and pepper and stir in the oregano and thyme. Set aside.
Butterfly the pork, by cutting the pork down the center, without completely cutting through, so when the two halves are opened they resemble a butterfly.
Use a meat mallet to flatten the meat. Sprinkle with salt and pepper.
Spread the mushroom filling down the center of the pork and bring the 2 sides up. Use butcher string to tie around the roll at 1 inch intervals.
Season the stuffed pork with salt and pepper and in the same ovenproof skillet heat the remaining tablespoon of olive oil.
Sear the pork on all sides and place the skillet in the preheated oven.
Roast uncovered for about 20 minutes or until done to your preference.
Remove the skillet from the oven and place the pork on a platter.
Place the skillet back on the stovetop. Add the red wine and the strained porcini water and bring to a boil. Cook the sauce until it is reduced by half.
Remove the pan from the from the heat and stir in the butter.
Cut the strings off the pork and slice into thin rounds. Arrange the pork on a serving platter and pour the wine sauce over the slices.
Italian Style Spaghetti Squash
Cook the squash a few hours earlier, so it will be cool enough to handle.
- 1 spaghetti squash, about 1 1/2 pounds
- 2 tablespoons extra virgin olive oil
- 2 large garlic cloves, minced
- 2 tablespoons Panko breadcrumbs
- 2 tablespoons finely chopped flat-leaf parsley
- Salt and freshly ground pepper to taste
- 1/2 cup freshly grated Parmesan
Preheat the oven to 375 degrees F. Pierce the squash in several places with a sharp knife. Cover a baking sheet with foil and place the squash on top.
Bake for one hour or until the squash is soft and easy to cut with a knife. Remove from the heat and allow to cool until you can handle it.
Cut in half lengthwise and allow to cool some more. Remove the seeds and discard. Scoop out the flesh from the squash and place in a bowl.
Run a fork through the flesh to separate the spaghetti like strands.
Heat the oil in a large, heavy skillet over medium heat and add the garlic and breadcrumbs.
When the breadcrumbs begin to sizzle and turn crisp, stir in the squash strands and parsley. Season to taste with salt and pepper.
Toss all together over medium heat until the squash is infused with the breadcrumbs, garlic and oil and heated through, about 5 minutes.
Remove to a warm serving dish, top with freshly grated Parmesan and serve.
Sautéed Spinach and Garlic
- Two 10 oz packages of fresh spinach
- 1 tablespoon olive oil
- 1 garlic clove, sliced thin
- Salt and Pepper
- 1 tablespoon fresh lemon juice
Heat the olive oil and garlic in a skillet. Add the spinach and salt and pepper to taste. Cook just until the spinach is wilted. Stir in the lemon juice. Serve immediately.
- 1 sheet of frozen prepared puff pastry, thawed
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 1/4 teaspoon ground ginger
- 1/2 teaspoon vanilla extract
- 1 1/3 cups chopped peeled pears (about 3 medium pears)
- 1 egg beaten
Preheat the oven to 400°F.
Combine the honey, cornstarch, ginger and vanilla in a mixing bowl. Stir in the chopped pears.
Roll the pastry into a 12 inch square on a floured board. Cut the pastry sheet into four equal squares.
Spoon 1/3 cup of the pear mixture into the center of each square and brush the edges with beaten egg. Fold diagonally in half and press the edges with a fork to seal.
With a wide spatula, place the turnovers on a parchment covered baking pan. Brush the turnovers with beaten egg.
Place the baking pan in the oven and bake for about 15-20 minutes or until the turnovers are puffy and golden brown. Cool on a wire rack.