Recipe: Cider Pork with Autumn Squash and Sauteed Green Beans (serves 2)

CIDER PORK WITH AUTUMN SQUASH AND SAUTEED GREEN BEANS

"I decided to create this meal one fall day when the markets were filled with autumn colors and flavors: jugs of cider, green and orange squash and an array of nuts."

COUNTDOWN:
Make squash
Make pork
While squash and pork cook, make beans

SHOPPING LIST:
3/4 pound pork tenderloin
1/2 pound green beans
1 small acorn squash
1 bunch fresh rosemary or dried
1 quart apple cider
1 small package walnuts (2 1/2 ounces)

STAPLES:
Lemon
Onion
Raisins
Butter or margarine
Olive oil
Salt
Black peppercorns

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AUTUMN SQUASH

"The squash is sauteed and then left to finish cooking off the burner in the heat of the pan. This method allows it to soften while retaining its shape."

1 tablespoon butter or margarine
1/2 medium onion, coarsely chopped (about 1 cup)
2 cups cubed acorn squash, peeled and cut into 1/2-inch cubes
1/2 cup raisins
1 tablespoon coarsely chopped walnuts
3 tablespoons water
Salt and freshly ground black pepper to taste

Melt butter in a medium-size saucepan and gently saute onion for 5 minutes, until golden but not brown. (Sauteeing onions until golden removes their bitter juices and caramelizes them.)

Add squash and saute for another 2 minutes.

Add raisins and walnuts and saute for 5 more minutes, stirring occasionally.

Add water and salt and pepper to taste. Cover and remove from heat. Let sit, covered, for 20 minutes, or until ready to serve.

HELPFUL HINTS:
This recipe is for 2, but it can easily be doubled. Allot 15 minutes additional preparation time for peeling the squash if doubling the recipe.

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CIDER PORK

"The pork tenderloins, which contain no bones and very little fat, are butterflied so that they will cook quickly."

3/4 pound pork tenderloin
2 tablespoons chopped fresh rosemary (or 1 teaspoon dried)
1 teaspoon olive oil
Salt an freshly ground black pepper (to taste)
1 cup apple cider

Trim fat from pork. Butterfly pork by pulling off the membrane until the tenderloin lies flat. Then cut through pork horizontally and open it like a book. Do not cut all the way through. Sprinkle with rosemary.

Heat oil in a nonstick skillet just large enough to hold pork snugly. Brown pork on both sides, about 5 minutes. Salt and pepper both sides.

Add cider and bring to a simmer. Cover pan and cook on low heat for 10 minutes. Remove pork to a warm plate and cover with foil to keep warm.

Raise heat and reduce liquid by half. Remove from the heat, spoon sauce over pork and serve.

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SAUTEED GREEN BEANS

"The autumn plate of colors is finished with bright green beans. Blanching and cooling in cold water sets both the color and vitamins, and the beans need only a quick toss in hot oil to finish them. Alternatively, they can be cooked in a microwave oven."

1 1/2 cups green beans, trimmed, cut into 2-inch pieces
1/2 teaspoon olive oil
1/2 tablespoon fresh lemon juice
Salt and freshly ground black pepper (to taste)

Bring a small saucepan of water to a boil. Add beans. When water returns to a boil, cook for 2 minutes. Drain and rinse under cold water.

Heat oil in the same pan and add green beans. Toss in oil to warm through.

To finish, remove from heat; add lemon juice and salt and pepper to taste.

OR, TO COOK THE GREEN BEANS IN MICROWAVE:
Place beans in a microwave-proof bowl, cover and cook on high for 5 minutes. Toss the beans in oil when they are cooked. Add lemon juice and salt and pepper to taste.

Makes 2 servings
Source: Dinner in Minutes: Memorable Meals for Busy Cooks by Linda Gassenheimer