Tuesday, October 27, 2009
Roast Pork Loin with Apples and Balsamic-Glazed Acorn Squash
The rain has been falling steadily--and hard--since last night, with more expected through the next day. I'm thinking of starting an ark. In the meantime, I decided we needed something hearty and warm that would remind us that it's fall. Pork and apples are a classic combination, and this recipe used both apple cider and several honey crisp apples to keep the meat sweet and moist. I also used fresh rosemary, garlic, and onions to boost the flavor. The real star of the meal, however, was the glazed acorn squash. The recipe, from Lidia Bastianich, is one that I'd seen on her show a while ago. Balsamic vinegar is reduced with honey, a bay leaf, and rosemary, and then the syrup is drizzled over slices of warm roasted acorn squash.