Fall Harvest Menu

Recipes,Seasonal Foods
October 1, 2007

Cider Braised Pork Loin 2
Mark Boughton Photography / styling: Teresa Blackburn

Fall calls for homey, slow-cooked dishes that use the season’s bounty: apples, sweet potatoes, squash, nuts and hearty greens. This menu features pork loin braised with carrots, onions and seasonings in apple cider until all are tender and almost buttery. The gratin features sweet potatoes and Swiss chard enshrouded in a creamy Parmesan cheese sauce, and the salad provides a contrasting crunch with broccoli and apples tossed in a sprightly orange dressing. The pork quietly simmers on top of the stove, while the sweet potato gratin bakes in the oven, and nothing has to be put together at the last minute.

Add your friends and a crackling fire, and you have a recipe for success.


Pork Loin

Cider-Braised Pork Loin with Carrots and Onion

Boneless pork loin is slow-cooked in sweet cider until juicy and tender.


Gratin of Sweet Potatoes and Swiss Chard

Sweet and earthy yams meet green and earthy chard in a warm and filling casserole.

Mesclun Salad with Broccoli and Red Apple

A refreshingly different salad with a make-ahead option.


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