As autumn leaves start to fall and the air gets crisp, our instincts draw us to the warmth of the kitchen. It’s the season for slowing down, gathering around the dinner table, and relishing in the comfort of a home-cooked meal. Whether it’s catching up with friends or having family over, these moments are flavored with more than just spices and herbs. The kitchen fills with the aroma of a juicy pork tenderloin and roasted autumn vegetables, conversations flow, and maybe you even break open a bottle of Chardonnay while prepping this delicious, friend and family-satisfying meal.
We always try to present recipes that are modestly priced, and this one fits that description — assuming you have some ingredients already in the pantry (salt, pepper, some spices, maybe olive oil) and that you shop smart. Always check the store’s sales circulars for great deals on the ingredients, and use your customer loyalty cards if you believe in those programs.
The one area to splurge in this meal is the tenderloin itself. We highly recommend checking with a local farm that raises pastured pork, such as Cricket Creek Farm or East Mountain Farm. If they have any in stock, the increase in quality of the flavor and farming practices will be worth it.
Also, if you feel like you need one more course to complete this Autumn feast, check out Sheila’s article on onions with recipe for an easy onion soup!
Autumn Green Salad with Maple Vinaigrette
Now, what’s dinner without a good opener? Tonight, we’re setting the stage with a mixed greens salad featuring walnuts and cranberries. It’s the kind of side dish that plays well with the hearty flavors in the main course, and it’s super easy to whip up. The vinaigrette, a blend of maple syrup, apple cider vinegar, and Dijon mustard, ties the whole meal together with its seasonal deliciousness.
Autumn Green Salad with Maple Vinaigrette
A crisp blend of seasonal greens, tossed in a sweet-tart maple vinaigrette, kickstarts your autumn feast.
- large salad bowl
For the Salad:
- 6 cups mixed greens ( (spring mix, spinach, arugula, romaine, etc.))
- 1 apple, thinly sliced
- 1/2 cup walnuts, toasted
- 1/4 cup dried cranberries or cherries
- 1/4 cup crumbled feta or goat cheese
For the Maple Vinaigrette:
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp pure maple syrup
- 1 tsp Dijon mustard
- Salt and pepper to taste
Mix the Dressing: Whisk together the olive oil, apple cider vinegar, maple syrup, and Dijon mustard. Season with salt and pepper.
Assemble the Salad: In a large bowl, toss the mixed greens, apple slices, walnuts, and dried cranberries.
Dress to Impress: Drizzle the vinaigrette over the salad and toss to combine. Sprinkle the crumbled cheese on top.
Serve It Up: Divide the salad among serving plates and serve immediately.
- Calories: 200-250
- Protein: 4-6g
- Fat: 15-20g
- Carbohydrates: 10-15g
- Sugars: 6-10g
- Sodium: 100-150mg
Roasted Autumn Root Vegetables
Before we dive into the main course, let’s talk sides—because what’s a good protein without its supporting actors, right? Our roasted autumn vegetables bring a rainbow of colors and flavors to the table. Sweet potatoes, carrots, and red onions all take a tumble in the oven, coming out with edges crisped to perfection. A dash of herbs and a sprinkle of spices give this side dish the extra oomph that screams “fall.”
Roasted Autumn Root Vegetables
These earthy, aromatic root vegetables are a cozy celebration of fall flavors.
- oven
- 2 large carrots (peeled and sliced)
- 2 parsnips (peeled and sliced)
- 1 sweet potato (peeled and cubed)
- 1 red onion (cut into wedges)
- 3 tbsp olive oil
- 1 tsp rosemary ((fresh or dried))
- 1 tsp thyme ((fresh or dried))
- Salt and pepper (to taste)
Preheat and Prep: Fire up the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Chop Chop: Cut up all your root veggies and the red onion, aiming for uniform sizes so they cook evenly.
Spice It Up: In a large bowl, toss the veggies with olive oil, rosemary, thyme, salt, and pepper.
Spread 'em Out: Spread the seasoned veggies on the prepared baking sheet in a single layer.
Roast Away: Pop 'em in the oven for 25-30 minutes, giving them a good toss halfway through, until they're tender and have a nice, roasty edge.
- Calories: 150-200
- Protein: 2-3g
- Fat: 7-10g
- Carbohydrates: 20-25g
- Sugars: 5-8g
- Fiber: 4-6g
- Sodium: 50-70mg
The olive oil’s gonna be your main source of fat here, but it’s the good-for-you kind. The carbs come mostly from the sweet potato and other root veggies, but they also bring fiber to the table. Protein’s on the low side, but hey, that’s what the pork’s for, right?!
When it comes to the star of the show, the pork tenderloin doesn’t disappoint. Searing the meat first is key. This method locks in those delightful juices, ensuring every bite is moist and succulent. And let’s face it, no one likes dry pork. Cooked just right, it becomes a tender, flavorful delight that’s not just a main course but an experience. What really elevates this dish is its harmony with the roasted root vegetables. The earthiness of the veggies complements the lean, juicy pork, making each bite a mini-celebration of autumn on your palate.
Pork Tenderloin with an Apple Cider Glaze
This succulent pork tenderloin, glazed with apple cider and brown sugar, is autumn on a plate.
- oven
For the Pork:
- 1 pork tenderloin ((about 1.5-2 lbs))
- 2 tbsp olive oil
- Salt and pepper ( to taste)
For the Apple Cider Glaze:
- 1 cup apple cider
- 2 tbsp brown sugar
- 2 cloves garlic (minced)
- 1 tsp 1 tsp Dijon mustard
- 1 tsp thyme (fresh or dried)
Pork Tenderloin, Act I
Prep the Pork: Preheat your oven to 400°F (200°C). Season the pork tenderloin generously with salt and pepper.
Sear the Meat: In an oven-safe skillet, heat the olive oil over medium-high heat. Add the pork and sear each side until golden brown, about 2-3 minutes per side.
The Glaze
Make the Glaze: While the pork is searing, combine the apple cider, brown sugar, minced garlic, Dijon mustard, and thyme in a saucepan. Bring to a simmer and let it reduce by half. Season with salt and pepper.
Pork Tenderloin, Act II
Baste and Bake: Remove the skillet from heat. Pour half of the glaze over the pork, making sure it's well coated.
Oven Time: Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
Rest and Serve: Let the pork rest for 5-10 minutes before slicing. Serve with the remaining glaze on the side.
And there you have it—a simple, healthy, yet mouthwatering autumn dinner that’s as comforting as it is nutritious. From the lean pork tenderloin glazed with apple cider to the colorful array of roasted veggies and the crisp mixed greens salad, this meal has all the makings of a seasonal favorite. So go ahead, gather around the table, and dig in. You won’t be disappointed.
Cyber-Chef Gigi
Chef Gigi may be AI, but what she lacks in body, she makes up for in taste and wit! Gigi’s recipes are based on dishes I have personally prepared, and written using a mixture of AI and human input. Let us know if the recipes are a hit or a dud!
