Our side dish was Mashed Root Vegetables which was a combination of russet potato, parsnip, and sweet potato cooked together until done. They were then mashed with buttermilk, freshly ground pepper to taste and garnished with fresh chives.
This was a perfect combination of tastes and flavors for a fall dinner.
Sage-Crusted Pork Tenderloin with Apple-Thyme Compote
Makes 2 servings
3/4 cup fresh breadcrumbs
1 tablespoon minced fresh sage (or 2 teaspoons dried rubbed sage)
1 pound pork tenderloin, trimmed, halved crosswise, seasoned with salt and black papper
1 tablespoon Dijon mustard
2 tablespoons olive oil
1/4 cup sliced shallots (about 2)
1 tablespoon unsalted butter
1 teaspoon olive oil
1 cup sweet-tart apple (such as SweeTango or Pink Lady), cored, thinly sliced
1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried thyme leaves)
1/4 cup brandy or dry white wine
1/4 cup apple juice concentrate, thawed
1/4 cup low-sodium chicken broth
1 teaspoon unsalted butter, softened
1 teaspoon all-purpose flour
Preheat oven to 425 degrees.
For the tenderloin, combine bread crumbs and sage on a small baking sheet. Brush tenderloin with Dijon and roll in crumbs to coat. Transfer tenderloin to a rack; let stand 15 minutes.
Heat 2 tablespoons oil in a large ovenproof nonstick skillet over medium-high. Add pork; saute until crumbs are brown and crisp, 5 minutes. Flip pork, transfer skillet to the oven and roast until an instant-read thermometer registers 150-155, 15-20 minutes. Remove tenderloin from oven and let rest 5 minutes; slice into medallions.
For the sauce, saute shallots in one tablespoon butter and 1 teaspoon oil in another nonstick skillet over medium heat until soft, about 5 minutes. Add apple and thyme, saute 3 minutes. Deglaze skillet with brandy or wine; simmer until liquid nearly evaporates. Stir in juice concentrate and broth. Bring mixture to a boil.
Blend one teaspoon butter and flour together in a bowl, whisk into boiling sauce, and simmer until thick; season with salt and pepper.
Adapted from Cuisine Tonight for Two