This was one of my favorite recipes I made this fall:
Butternut Squash Soup + Caramelized Apples + Hard Cider Glazed Pork Tenderloin
*obviously add any beer of choice*
First, I’ll start on the soup, because it’s the easiest part!
- Butternut Squash (Cubed preferably because it is less hassle to cut them)
- Chicken Broth, 1 large can
- One medium onion
- 1 clove of garlic minced
- 1/4 cup of Coconut Milk
- Cube the Butternut Squash into half inch squares. Cut the onion into similar bite size pieces. Mince garlic.
- Heat a pan with olive oil at medium heat and add the butternut squash, onions and garlic. When the butternut squash is golden and the onion is translucent take off the burner.
- In a food processor or blender, add a quarter of the onion squash mixture and slowly add chicken broth as well. You don’t want to do it all at once if you are using a blender because it won’t mix as well.
- Once all is pureed, and all of the can of chicken broth is added, add to a large pan. Add 1/4 of cup of coconut milk. Add basil, salt, pepper, and any other spice of choice (if you are looking for a sweeter taste, add nutmeg).
- Simmer for 20 minutes. Serve with a parsley garnish.
Now onto the Pork Tenderloin:
Pork Tenderloin is one my favorite meats, mostly because of the affordability. You can usually make a dinner that will last two nights for less than 10 dollars.
- Two pork tenderloins
- One medium onion
- Chicken Broth
- Hard cider of your choice/ or regular apple cider for non-alcoholic
- Garlic Powder
- Preheat oven to 375′
- In a frying pan brown all sides of the pork tenderloins with salt, pepper, garlic powder and olive oil. When all sides are golden brown, add to a roasting pan or a pyrex glass pan.
- Chop a medium onion.
- In the leftover oil, saute onions and add more olive oil if needed. When the onions start to lose their tenderness, add 1/2 cup of hard cider. Cook for additional minute at a low simmer. Add hard cider onion mixture and drizzle on top of the pork tenderloin.
- Cook pork tenderloin for 35-45 minutes at 375 degrees, or when cooked through.
- Remove pork and let cool. Pour pan dripping into small pan and add a table spoon of flour and 3 table spoons of chicken broth. Bring to a boil and continuously stir. Take off the burner once it is a thick gravy. Add more flour or chicken broth for your preferred thickness.
For the caramelized apples:
All you need to do is make slices of apples and sautee in the pan with sugar and cinnamon for 10 minutes at a low heat. These add a nice sweet flavor to the dish and aid to a beautiful plate.
Much love xo