I love Autumn. There is just something about the chill in the air, the smell of fire pits, the colors on the trees, and some truly amazing flavors. I recently put together a menu that truly embodied this time of year including Cranberry Jalapeño Stuffed Pork Loin with Cranberry Mustard Glaze, Butternut Squash Risotto with Bacon, and Roasted Beet Salad with Balsamic Cider Vinaigrette.
I started by making the glaze for the pork which consisted of one can of whole cranberry sauce, brown sugar, orange juice, and dijon mustard. I cooked it until it reduced and then set it aside.
For the stuffing, I sautéed two diced celery stalks, one diced jalapeño pepper, and three chopped scallions in butter, added dried cranberries and fresh sage, and once the vegetables were softened, I added four slices of potato bread that I cubed and chicken stock. I seasoned with salt, pepper, and fresh parsley and then allowed it to cool.
I butterflied a three-pound pork loin, seasoned with salt and pepper, and then spread the stuffing over the meat.
The final step was to roll it back up and tie it with kitchen twine to hold it all together while it roasted.
I roasted the pork at 400 degrees, basting with the glaze every fifteen minutes, until the meat reached 165 degrees, about forty five minutes. I allowed it rest for fifteen minutes, sliced, and we were ready to eat.
Risotto can be a bit tedious to make, but it is SO worth it. It is creamy, comforting, and when cooked properly, absolutely delicious. I started by cooking chopped bacon and shallots in some butter. I let it cook for about ten minutes and then added one and a half cups of arborio rice, one half cup of white wine, and allowed it to cook down for several minutes.
I had six cups of simmering chicken stock standing by and I started by adding two ladles and stirred. Once the stock was absorbed, I added another two ladles and repeated the process for about forty minutes, until the rice was tender and creamy. I seasoned throughout the process with salt and pepper, and frequently tasted.
Once it was cooked, I finished by adding butternut squash which I had peeled, seeded, cubed and roasted earlier, and lots of fresh grated Parmesan cheese. This could be a main course or a side dish, but either way, it is absolutely delicious and perfect for Autumn!
Finally, my friend helped finish the menu with a delicious roasted beet salad with toasted almonds, and a balsamic cider vinaigrette. Dinner was served!
Now this is a meal I could eat literally every day!
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