Rosemary Dijon Pork Tenderloin with Roasted Apples & Cabbage

INGREDIENTS:

• 2 small apples (preferably Braeburn, Fuji, or Honeycrisp), diced

• 3 packed cups thinly sliced purple cabbage

• 2 tbsp + 1 tsp apple cider vinegar, divided

• 2 tbsp olive oil, divided

• 6 sprigs + 1 tbsp finely chopped fresh rosemary, divided

• 1¼ tsp sea salt, divided + additional to taste

• 3/4 tsp ground black pepper, divided + additional to taste

• 1 lb pork tenderloin, silver skin removed

• 1 cup roughly chopped fresh flat-leaf parsley

• ¼ cup toasted roughly chopped unsalted pecans

• 1 large shallot, finely chopped

• 1 cup unsweetened apple cider

• ½ cup low-sodium chicken broth

• 3 tbsp unsalted organic butter, cut into pieces

• 2 tsp Dijon mustard

PREPARATION:

1. Place a rack in center of oven and preheat to 350°F. In a large bowl, toss apples, cabbage, 1 tbsp each vinegar and olive oil, 2 sprigs rosemary and ¼ tsp each salt and pepper; set aside.

2. Pat tenderloin dry and rub with 1 tbsp finely chopped rosemary, 1 tsp salt and ½ tsp pepper. In a large ovenproof skillet on medium, heat 2 tsp oil. Add tenderloin; cook 2 minutes, until browned. Turn the pork by one-quarter and sear 2 more minutes. Turn once more by one-quarter and sear 2 minutes. Turn off heat and transfer pork to a plate. Add cabbage mixture to skillet (reserve bowl) and place tenderloin on top, unseared portion facing down.

3. Roast tenderloin and cabbage mixture until pork registers 145°F in center on an instant-read thermometer, about 20 minutes. Place tenderloin on a cutting board and cover loosely with foil. Let rest 15 minutes.

4. Meanwhile, scrape cabbage mixture into reserved bowl; toss with parsley, pecans and 1 tsp vinegar. Taste and season with additional salt and pepper. Loosely cover bowl with foil and set aside.

5. Make pan sauce: In same skillet on medium-high, heat 1 tsp oil; add shallot and cook, stirring, for 1 minute. Add apple cider, broth and 4 rosemary sprigs. Cook -until mixture reduces to ½ cup. Remove from heat and discard rosemary. Stir in butter, mustard and remaining 1 tbsp vinegar. Season to taste with additional salt and pepper. Slice pork and serve with sauce and cabbage.

Squash Gratin

INGREDIENTS:

• 2 1/4 pounds acorn squash

• 2 slices of bacon 1/8 inch thick

• 4 garlic cloves (unpeeled but crushed)

• 1 sprig of rosemary

• salt

• a handful of dried pumpkin seeds

• freshly ground black pepper

• 1 ounce of pecorino or Parmesan cheese

PREPARATION:

1. Peel 2 1/4 pounds of winter squash and cut into cubes.

2. Preheat the oven to 450°F.

3. In a large ovenproof pot, brown 2 slices of bacon 1/8 inch thick for 5 minutes, turning them over. Add the cubes of squash, 4 garlic cloves (unpeeled but crushed), 1 sprig of rosemary, and a little salt.

4. Cover with parchment paper and put in the oven for 30 minutes.

5. Lower the oven temperature to 350°F, remove the parchment paper, and cook for an additional 30 minutes.

6. In the meantime, heat a dry skillet and toast a handful of dried pumpkin seeds. Cool on paper towels, then crush.

7. When the squash is cooked, take the pot out of the oven and turn on the broiler.

8. Throw away the rosemary and the peel of the garlic cloves.

9. Remove the slices of bacon and cut into small lardons.

10. Mash the squash and garlic with a fork and add the lardons. Stir and adjust the seasoning with plenty of freshly ground black pepper.

11. Sprinkle the top of the gratin with pumpkin seeds.

12. With a vegetable peeler, shave 1 ounce of pecorino or Parmesan cheese into small flakes and sprinkle evenly over the gratin.

13. Put under the broiler for about 2 minutes to brown the top. Serve immediately.