Recipe(tried): Teriyaki Pork Tenderloin, Butternut Squash Ravioli with Basil Cream Sauce, Saute

Coming back from delightfully cool Georgia, a surprise awaited me in Florida...a cold front! Today we awoke to 42 degree temperaqture and it is delicious! And, it will be like that all week long. So, a Fall dinner is in the works. I will be serving Teriyaki Pork Tenderloin with Sauteed Spinach and Butternut Squash Ravioli with a Basil Cream Sauce.

The teriyaki sauce is homemade and goes great with the pork and the ease of buying Rosetto brand Butternut Squash Ravioli affords me time to make the Basil Cream sauce that goes with it. Savory homemade Garlic Herb Corn Muffins will round out the meal.

Keep Warm!

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TERIYAKI PORK TENDERLOIN
source: The Food You Crave by Ellie Krieger
Makes 4 servings

1/2 cup Teriyaki Sauce (recipe follows)
1 1 1/4 lb. pork tenderloin, trim off any visible fat and silverskin.

Put the teriyaki sauce and pork in a sealable plastic bag. Seal the bag and marinate the prok in the fridge, turning once, for at least 30 minutes and up to 4 hours.

Preheat the broiler.

Remove the pork from the marinade and discard the marinade. Place the prok on a roasting pan.

Broil until an instant-read thermometer inserted into the thickest part of the pork reads 155. This takes about 15 minutes, turning once. Let it rest 10 minutes before slicing.

TERIYAKI SAUCE
this sauce will keep for about a week in the fridge.

1/4 cup low-sodium soy sauce
2 Tbsp. firmly packed dark brown sugar
2 Tbsp. dry sherry
2 Tbsp. rice vinegar
2 garlic cloves, crushed with a press or minced
1 tsp. peeled and finely grated fresh ginger
1/4 tsp. red pepper flakes

Combine all ingredients in a small bowl, stirring until the sugar dissolves.

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SAUTEED SPINACH
source: Come On In! Jr. League of Jackson, Mississippi
Makes 4 servings

3 Tbsp. butter
1 Tbsp. extra-virgin olive oil
1 clove of garlic, minced
1 lb. fresh spinach leaves, stemmed, washed, drained
salt and pepper to taste
heavy cream and grated parmesan cheese (optional)

Heat butter and olive oil over medium-high heat. Add garlic and spinach, reduce heat and simmer covered 5-7 minutes. Season with salt and pepper.

Add a bit of interest to the dish by dashing on a little bit of heavy cream and freshly grated parmesan cheese during the last minute or two of cooking.

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BUTTERNUT SQUASH RAVIOLI WITH BASIL CREAM SAUCE
serves 4-6

1 bag Rosetto brand Butternut Squash Ravioli
FOR THE BASIL CREAM SAUCE:
3 Tbsp. butter, melted
2 Tbsp. flour
1 cup half-and-half
1/4 cup fresh chopped basil or 1 Tbsp. dry
1 tsp. chicken bouillion granules
1/2 tsp. freshly ground black pepper

Cook butter and flour together over medium heat, stirring constantly 2 minutes.

Whisk in the half-and-half, basil, bouillion granules and pepper. Stir until thickened, 2-3 minutes. Remove from heat and taste and adjust seasoning by adding salt if needed.

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SAVORY GARLIC HERB CORN MUFFINS
Source: Elegant Comfort Food from Dorset Inn by Jane Stern and Michael Stern
Makes 6 muffins

1 cup all-purpose flour
1 cup cornmeal
1 to 1 1/2 Tbsp. sugar or to taste
4 tsp. baking soda
1 1/2 tsp. salt
1/4 tsp. chopped fresh thyme leaves
1/4 tsp. fresh chopped rosemary
1/4 tsp. fresh chopped marjoram
1/4 tsp. fresh chopped sage
2 eggs, lightly beaten
1 cup milk
1/2 stick (1/4 cup) butter, melted
4 roasted garlic cloves, pureed

Preheat oven to 425 degrees F.

Sift the flour, cornmeal, sugar, baking soda and salt together in a mix bowl. Mix in the thyme, rosemary, sage, marjoram.

In a separate bowl, whisk together the eggs, milk, butter and garlic. Make a well in the center of the dry ingredients and pour in the egg mixture. Stir to a smooth batter. Fill a well-buttered muffin tin or corn-stick pan 2/3 full.

Bake for 15-20 minutes or until nicely browned and baked through.