Fall Cure Menu: Herbed Pork Tenderloin with Squash Puree

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Have you cooked at home yet this week? Here's an easy, autumn-inspired menu for those of you following the Fall Cure.

The pork tenderloin takes just a few minutes to prepare; you don't need to marinate or brine it. You can roast it in the oven or get a last session in on the grill. The squash can roast in the oven with the pork, and it's just as good when prepared ahead of time and reheated to serve. Shopping and pantry lists after the jump! Fall Cure Menu: Week 4.0
Grilled Pork Tenderloin with Herbed Cornmeal Rub
Roasted Butternut Squash Puree with Goat Cheese

Grocery List
• 2 1-pound pork tenderloin filets
• Cornmeal (usually found with the flour and grains)
• 1 2-pound butternut squash
• 1 large bunch of fresh sage
• 1 bunch of fresh rosemary
• 1 bunch of fresh thyme
• 1 bunch flat-leaf parsley
• Head of garlic, or a few cloves
• 1 ounce soft mild goat cheese

The pantry list is the list of things you'll need for these recipes that you probably already have in your pantry or fridge. Double-check, and if you don't have them, add to the grocery list.

Pantry List
• Olive oil
• Salt
• Pepper

Dessert Ideas
Black Mission Figs
Sweet Potato Bread Pudding with Caramel Pecan Sauce
Pecan Cake
Quick Pudding

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.

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