Autumn Pork Roast
1/2 cup applesauce
1 tablespoon Dijon mustard
1 tablespoon soy sauce
1/2 cup brown sugar
1/2 teaspoon ground cinnamon.
Preheat oven to 350 degrees F (175 degrees C).
Season the pork loin with garlic powder, salt, and pepper. Heat olive oil in a large oven-proof skillet or Dutch oven over medium-high heat. Brown the pork loin on all sides in the hot oil, about 10 minutes total. Remove the pork loin from the pan, and set aside. Pour in the white wine, and bring to a simmer, stirring to dissolve the caramelized bits in the pan.
Scatter the butternut squash and onion in the skillet and place the browned pork loin on top so they work as a roasting rack. Stir together the applesauce, mustard, soy sauce, sugar, and cinnamon. Pour over the pork loin, then cover the pan with a lid or a double layer of aluminum foil.
Bake pork loin in preheated oven until it has reached an internal temperature of 145 degrees F (63 degrees C), about 1 hour. Allow to rest for 10 minutes before serving.
Baked Zucchini Fries
1/2 cup bread crumbs 1/4 cup grated Parmesan cheese
2 eggs, beaten
3 zucchinis – ends trimmed, halved, and cut into 1/2-inch strips.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
Stir bread crumbs and Parmesan cheese together in a shallow bowl. Whisk eggs in a separate shallow bowl.
Working in batches, dip zucchini strips into egg mixture, shake to remove any excess, and roll strips in bread crumb mixture to coat. Transfer coated zucchini strips to the prepared baking sheet.
Bake zucchini fries in the preheated oven, turning once, until golden and crisp, 20 to 24 minutes.
1 1/2 cups brown sugar
2/3 cup heavy cream
1/8 teaspoon salt
2 tablespoons margarine
1 1/2 cups pecan halves
1 teaspoon vanilla extract.
In a large, microwave safe bowl, combine sugar, cream, salt, margarine and pecans. Microwave 9 minutes on high, stirring once. Let rest 1 minute. Stir in vanilla and continue to stir 3 minutes more. Drop by teaspoonfuls onto buttered waxed paper. (If mixture is runny, allow to cool 30 seconds more.