Today is our one month anniversary and I made the following 🙂 This took quite a bit of prep work but it was all worth it in the end. This was such a delicious meal!
From Campbells three in one books, page 101
Roast Pork with Green Apples and Golden squash
Vegetable cooking spray
2 (3/4 pound each) whole pork tenderloins
1 teaspoon olive oil
1/4 teaspoon coarsely ground block pepper
3 large granny smith apples, cored and thickly sliced
1 butternut squash peeled, seeded and cut in to 1 inch cubes…about 4 cups
2 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
1 3/4 cups swanson chicken broth
2 teaspoons all purpose flour
1. Heat the oven to 425F. Spray a 17X11 inch roasting pan with cooking spray
2. Brush the pork with the oil and sprinkle with the black pepper. Put the pork in the prepared pan.
3. Put the apples, squash, brown sugar, cinnamon and 1/2 cup of the broth in a large bowl. Toss to coat with the broth mixture. Add the squash mixture to the pan.
4. Bake for 25 minutes or until the pork is cooked through, stirring the squash mixture once while its cooking. Remove the pork form thepan to a cutting board and let it stand for 10 minutes before slicing. Continue to bake the squash mixture for 15 minutes more or until browned. Remove the squash mixture from teh pan with a slotted spoon.
5. Stir the flour into the drippings in the roasting pan cook and stir over medium heat for 1 minute then gradually stir in the remaining broth. Cook and stir until the mixture boils and thickens. Thinly slice the pork and arrange on a serving platter with the vegetables. Pour the sauce into a gravy boat and serve with the pork.
I also made scalloped potatoes from a box and homemade biscuits.
Traditional Southern Biscuits
Recipe courtesy Emeril Lagasse, 2005
Inactive Prep Time:
* 4 cups all-purpose flour
* 1 tablespoon baking powder
* 1 tablespoon salt
* 4 tablespoons butter, cold
* 1 cup solid vegetable shortening, cold
* 2 cups milk
Preheat the oven to 400 degrees F.
In a large mixing bowl, combine the flour, baking powder and salt. Mix well. Add 2 tablespoons of the cold butter and the cold shortening and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs. Stir in the milk. The dough will be sticky.
Dust your work surface with some flour. Turn the dough onto the floured surface. Gently fold each side toward the center. Pick up the dough and dust the work surface with additional flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and press it out to 1-inch thickness. Cut the biscuits, straight down, do not twist the cutter, with a 2 1/4-inch round cookie cutter. Melt the remaining 2 tablespoons of butter and add to a 10-inch round cake pan. Place the biscuits in the pan, turning once (to coat both sides with butter), about 1/4-inch apart. Let the biscuits rest for 15 minutes before baking. Bake until golden brown, about 15 minutes.
Here is a photo of everything: